This chili is easy to assemble and tastes just as good when it's been refrigerated or frozen. Use your creativity with the recipe — try different kinds of beans, chile powder, beer, ground meat or meat substitute.

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced (or use a Microplane grater)
1 15.5 ounce can kidney beans, drained and rinsed
1 15.5 ounce can black beans, drained and rinsed
1 28 ounce can crushed tomatoes (i.e. Muir Glen Fire Roasted)
2 tablespoons tomato paste
4 tablespoons chile powder, or more to taste
1 chipotle in adobo, minced
6 ounces (1/2 bottle) microbrewed beer (i.e. Rogue Dead Guy Ale), optional
1 12-ounce package meatless crumbles, i.e. MorningStar Meal Starters Grillers Crumbles)
1 tablespoon brown sugar
salt and pepper to taste


In a large, heavy bottomed pot, heat olive oil over medium heat. Add onions and saute until golden, about 5 to 7 minutes. Add garlic, saute 1 minute, stirring constantly to keep from burning. Add kidney beans, black beans, canned tomatoes, tomato paste, chile powder, chipotle pepper and beer, if using. Simmer for 15 to 20 minutes, until thickened. Stir in meatless crumbles. Simmer an additional 5 minutes until crumbles are heated through. Add brown sugar, salt and pepper to taste.

Serve with grated cheese, low-fat sour cream or yogurt, chopped cilantro, sliced black olives, lime wedges and other condiments.

Serves about 6.

Note: To use ground beef or ground turkey, use about 1 pound and add it after the onion and garlic is sautéed. Brown it in the pan, skimming out any extra grease or liquid with a turkey baster or a spoon, adding the beans, tomatoes and other ingredients.

To freeze: Cool chili until lukewarm (about 100˚F). Transfer to a freezer-safe food storage container. Cover surface of chili with plastic wrap before putting lid on. Place in freezer.

To heat: Thaw overnight. Transfer chili to a saucepot and cook over medium heat until heated through.