Question 1

What kind of beans go in chili?

Accepted Answer

There are countless beans out there — many more than are usually available in the grocery store!

I recommend going with your favorites to make chili.

I like to have a variety of bean textures. Some are meatier, while some are softer with a melt-in-your-mouth texture.

Good options for chili include black beans, pinto beans, kidney beans, white (northern) beans, navy beans, chickpeas, or even lentils.

Question 2

Can you freeze chili?

Accepted Answer

Yes! This vegetarian chili is perfect for freezing.

Portion the chili into individual containers. Make sure to leave some room, as the chili will expand as it freezes.

Let it cool to room temperature, then store in the freezer for 3 months.

Make sure to label the container with the contents and date. A piece of painter’s tape works well for nonpermanent labels.

To thaw, place in the refrigerator overnight before rewarming, or pop out of the freezer container and heat gently on the stove.

Type

Three Bean Chili