This delicious, easy-peasy recipe provides several freezer meals.
You can literally chop vegs, add everything to a dutch oven and simmer ‘til carrots are tender.
Big (24 oz) jar tomato sauce
One little can tomato paste
Any chopped veggies you want, like:
1 pound bag of carrots
2 red or green peppers
1 lb asparagus
One eggplant
One onion
Four cloves of garlic
1/4 cup chili powder (sounds like a lot but we’re talking chili *powder*...not pure cayenne pepper, etc.)
2 TBSP cumin
Salt (I do about 15 shakes).
For protein and a bit of healthy fat, top off your chili bowl with one of the following:
- 3 ounces of beans, an ounce of grated parmesan, plus a tablespoon of good olive oil
- 6 ounces beans and a tablespoon of olive oil
- 2 ounces grated Parmesan with one teaspoon of olive oil
- 4 ounces cooked grass fed ground beef
When I snapped the photo, I was on day three of a veggie chili kick, so to change it up, I served it over riced cauliflower.