Spicy vegetarian chili with jalapeño cornbread


ate.2011.11.29.l.jpg
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.

About this Entry

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.

Find recent content on the main index or look in the archives to find all content.