Big Batch Meatless Chili and Buttermilk Cornbread

INSIDE: My much requested Big Batch Meatless Chili recipe and our family’s favorite cornbread (which makes the perfect accompaniment)!

I have a dirty little secret. I’m not a fan of batch freezer cooking.

I’ve tried it.

More than once.

The cooking days are exhausting. The meals less than stellar.

Mama ain’t got time for that!

But I do love the convenience of going to my freezer when I’m short on time or feel uninspired in the kitchen.

My freezer meal solution?

1. Find meals my family actually likes and that freeze well.
2. Make a mega batch, eat some for supper and freeze the rest.

No long days of cooking. Just adding smidge more time onto my normal meal prep.

Chili is a family favorite and freezes beautifully. It is very simple to make, but, because I prefer to use dry beans, it requires some forethougt.

It is a perfect freezer meal because:

• Frozen flat in gallon baggies means it takes up minimal space and doesn’t tie up your baking containers!
• Tastes just as delicious rewarmed
• Easy to make in a big batch!
• Super economical (see price breakdown below)

Big Batch Meatless Chili Recipe

Use this as a base recipe. Change the liquids to get the consistency your family prefers. Mess with the spices. Add corn or other goodies!

84 servings

• 6 C. dry beans*
• 2 onions
• 204 oz. diced tomatoes
• 138 oz. tomato juice
• 4 15.5 oz. cans of kidney beans
• 2 T. salt
• 4 T. cumin
• 4 T. chili powder*
• 2 T. garlic powder
• 2 T. onion powder
• 4 T. oregano
• 2 T. paprika

Rinse, sort, and soak dry beans for 8 hours (or overnight). Cook beans (on stove or in Instant Pot*) until tender but firm.

In a large pot (or two!), saute diced onions in 1 tsp. of water until translucent. Add all the remaining ingredients including the drained, cooked beans.

Cook and serve. Label and freeze the rest! This fills 7 gallon baggies for me.

FROM THE FREEZER: Thaw in refrigerator overnight. Dump chili in a pot and rewarm on the stove before serving.

(*) Mega Batch Chili cooking tips:

Dry beans – I use 3 C. black beans, 3 C. pinto beans. (6 C. dry beans= 3 lbs. dry = 18 C. cooked)

Cooking beans – I cook my beans in my 8 quart instant pot for 8 mins on high pressure and 15 minutes of natural release.

Sub canned beans – Feel free to skip the dry beans and use 12 cans of beans

Tomatoes – We love thick chili, but you could use more tomato juice to create a thinner chili. Canned garden tomatoes take this recipe over the top!

Chili powder – feel free to use more for a stronger chili flavor. I tone it down a bit to make it more kid friendly.

Seasonings – These are suggestions. Feel free to season the chili to your family’s tastes!

Freezing – Feel free freeze the recipe directly after combining ingredients!

Big-Batch Meatless Chili Cost Breakdown

• 6 C. dry beans ($2.22 for 3 C. pinto, $3.33 for 3 C. black beans)
• 2 onions ($.70)
• 204 oz. diced tomatoes ($6.72)
• 138 oz. tomato juice ($4.44)
• 4 15.5 oz. cans of kidney beans ($2.32)
• 2 T. salt ($.02)
• 4 T. cumin ($.75)
• 4 T. chili powder ($.75)
• 2 T. garlic powder ($.40)
• 2 T. onion powder ($.40)
• 4 T. oregano ($.75)
• 2 T. paprika ($.40)

TOTAL COST = $23.20

COST PER SERVING (84 servings)= $.28

*Cost using canned beans =$6.96 versus $5.55 for dry beans ($24.61 per batch, $.29 per serving)

Big Batch Meatless Chili Serving Suggestions

Serve with toppings – cilantro, shredded cheese, sour cream, tortilla chips

Atop tortillas – I have 1 child that doesn’t like chili, but he loves it on top of a tortilla served like a taco

Leftovers – I love leftovers served the next day as a part of a baked potato bar

Side Ideas – cornbread (recipe below), salad, steamed veggie, fresh fruit

Kiki’s Buttermilk Cornbread

Chili night is never complete around here without this delicious buttermilk cornbread. It is a staple in our home and is good enough for when company comes too!

• 1 C. cornmeal
• 1 C. all purpose flour
• 1/4 C. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 C. buttermilk
• 1/4 C. vegetable oil
• 1 large egg

Grease 10 inch cast iron pan and heat in 425* oven for 2 minutes. Combine dry ingredients. Combine wet ingredients and pour over the dry ingredients. Stir just until moistened. Pour into prepared pan and bake at 425* for 20 minutes.

Notes on Buttermilk Cornbread recipe:

Buttermilk – I make faux buttermilk by combining 1 T. of lemon juice or vinegar with 1 1/2 C. milk and letting it sit for 5 minutes.

Pan – Can also use a greased 8 inch square pan.

Reduce the fat – I often use half oil and half applesauce for the 1/4 C. of vegetable oil.

Enjoy!

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