Spicy vegetarian chili with jalapeño cornbread

This tasty and healthy lunch is quick and easy because everything is made ahead and frozen.

I prepare a large batch of spicy vegetarian chili, divide it into 12 oz. servings, vacuum seal and freeze it.

To reheat, bring a pot of water to a boil on the stove. Add the frozen bag of chili, bring back to a boil, lower the heat and simmer, covered, for 22 minutes.

I make and freeze the jalapeño skillet cornbread. That I just defrost in plastic wrap at room temperature for a few hours.

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This page contains a single entry by Rick Kasguma published on December 10, 2011 4:53 PM.

Grilled salmon, spicy green beans and rice was the previous entry in this blog.

Tuna salad sandwich is the next entry in this blog.

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