This hearty freezer-friendly chili is a warming mix of beans, meat, and spices that you can easily make ahead and store! It’s perfect for busy days or cozy nights in.
I love how this chili gets better after sitting a bit, so it’s a win-win! Just heat it up and enjoy. You might want to keep some cornbread handy for dipping too! 😊
Key Ingredients & Substitutions
Ground Beef: While beef adds rich flavor, you can easily swap it for ground turkey for a lighter meal. If you’re vegetarian, try using lentils or a mix of beans instead!
Sweet Potato: Sweet potatoes bring sweetness and texture to the dish. You could replace them with regular potatoes, squash, or even carrots if sweet potatoes aren’t available.
Canned Tomatoes: Diced tomatoes add moisture and a base for the chili. If you prefer, use fresh chopped tomatoes or crushed tomatoes. Don’t worry if you can’t get diced—just adjust the cooking time for fresh ones!
Spices: Chili powder is key for flavor, but you can customize with more heat using cayenne or paprika. If you’re out of chili powder, a mix of cumin and paprika will do the trick!
How Do You Get the Best Flavor from Your Chili?
One of the biggest tricks to chili perfection is building flavor layers. Start by sautéing the onion until it’s soft, then add the garlic just until fragrant to avoid burning it. Don’t skip browning the meat—it adds depth!
- Cook the onions until they’re golden and soft, about 4-5 minutes.
- Add garlic for 1 minute just after the onions, then add meat and brown it fully.
- Mix in sweet potatoes next, letting them soften up before adding the liquids!
- Simmer gently to meld all those amazing flavors—30 to 40 minutes makes a big difference.
Don’t forget, tasting and adjusting seasonings is vital. Every batch can be a little different based on your ingredients!
Freezer-Friendly Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 large sweet potato, peeled and diced into small cubes
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Optional toppings: sour cream or Greek yogurt, fresh cilantro leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 40 minutes to cook. It’s a total of about 55 minutes from start to finish, including simmering time. Plus, it freezes beautifully, so you can enjoy it later!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the diced onion and cook it until it’s softened and translucent, which should take about 4-5 minutes. Then, stir in the minced garlic and cook for another minute until it smells amazing!
2. Browning the Meat:
Add the ground beef (or turkey) to the pot. Cook it until it’s nicely browned, breaking it apart with a spoon as you go. If there’s any excess fat, feel free to drain it off at this stage.
3. Adding the Sweet Potatoes:
Next, mix in the diced sweet potato cubes and allow them to cook for 2-3 minutes to start softening up.
4. Combining the Ingredients:
Pour in the can of diced tomatoes (with all the juice), the tomato sauce, and the broth. Stir everything together to combine well.
5. Seasoning the Chili:
Now it’s time to add flavor! Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir everything thoroughly to make sure the spices are evenly distributed.
6. Cooking the Chili:
Bring the chili to a boil, then lower the heat to a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally. You want the sweet potatoes to be tender, and the flavors should meld beautifully.
7. Final Touches:
Once done, taste your chili and adjust the seasoning if it needs a bit more salt or spice.
8. Serving:
Serve the chili hot and, if you’d like, top it with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. Enjoy every comforting bite!
Freezing and Reheating:
Once you’ve cooled the chili completely, transfer it to airtight freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the chili overnight in the refrigerator. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until it’s heated through.
Enjoy your comforting, freezer-friendly chili anytime you want a quick and hearty meal!
Can I Use Different Proteins in This Chili?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes like lentils or beans can work well. Just adjust the cooking time slightly if using different proteins.
Can I Substitute Sweet Potatoes?
Yes, if sweet potatoes aren’t your thing, you can swap them out for regular potatoes, carrots, or even zucchini. Just cut them into small pieces for even cooking!
How Long Does This Chili Last in the Fridge?
Leftover chili can be stored in the fridge for up to 4 days in an airtight container. Just heat it up on the stove or in the microwave to enjoy again!
Can I Make This Chili Vegetarian?
Definitely! Just skip the meat and use extra beans (like black or kidney beans) along with more veggies. You can also enhance the flavor with additional spices or vegetable broth!
