This is part of a series of gluten free menus for dinners costing under $4 per person.
I hate throwing away food, so I’m practicing leftovers management. About twice weekly, I actually look in the refrigerator (I know, what a concept) to see what leftovers are still there. Then I move them into the freezer.
And no, my freezer is not overflowing with leftovers!
I keep a container in the freezer labeled “Chili Fixin’s”, and most leftovers go into the bag. Well, not everything, of course, but most things. Also, small amounts of leftovers that wouldn’t ordinarily be saved, like a few bites of this or that, go into the freezer container.
About once per month, I make chili with all the leftovers. It is NOT yucky! It is surprisingly good.
I start by defrosting the container of leftovers, either in the microwave if I’m in a hurry, or in a sink full of COLD water. Don’t use hot water to defrost frozen food – it isn’t good food safety.
I usually buy canned beans when they’re on sale for 50 cents per can. I like pinto beans, kidney beans, and sometimes black beans in chili. Drain and rinse the beans.
I used to make chili with dry beans, which are very economical and easy to cook. This, however, requires me to remember to soak the beans the night before, then remember to keep an eye on them while they’re cooking, and my memory just isn’t that great anymore.
Leftovers Chili, which I usually make in the Crock Pot, may contain: taco meat, corn, roast beef, refried beans, baked beans, chicken, spaghetti sauce, stew meat, lunch meat, mushrooms, roast pork, onions, peppers, salsa, and/or fresh diced tomatoes.
Add beans, chili powder, and whatever else you like in chili.
I usually serve it with gluten-free cornbread.
What do you like in your chili?
GLUTEN FREE CORNBREAD
Cook for about 30 to 40 minutes, or until center is done.
A link to this recipe/post also appears at The Gluten-Free Homemaker.