I love autumn. It's one of my favorite seasons for a whole list of reasons, but one of the top reasons is CHILI!! I love all kinds of chili: vegetarian chili, Tex Mex chili, Cincinnati Style Chili (Mmmm, going there next week!!), white chili, chicken chili....you name it and if it has "chili" in the name, I'll probably love it.
Because of my husband's crazy schedule, I like to have lots of quick and easy "meals for one" in the freezer. What food is better freezer food than chili?! This time of year I usually make up several different kinds and freeze them in individual portions to enjoy throughout the colder months. This weekend I kicked off my chili fest with this simple, delicious and nutritious show stopper:
Mexican Two Bean Chili:Per Livestrong's calorie counter 1 cup = 144 calores
1 med zucchini - chopped
1 15 oz can black beans, rinsed
1 15 oz can pinto beans, rinsed
1 8.75 oz can corn, drained
1 16 oz jar salsa
1 8 oz can tomato sauce
3 c cubed or shredded chicken
1 clove garlic, chopped
1 1/2 Tbsp chili powder
1 tsp cumin
Combine all ingedients and freeze. Thaw completely, place in large soup pot and bring to a boil. Simmer for 30 minutes.
*You can skip the freeze step, if you'd like and just go ahead and simmer away. You can also freeze the leftovers.