Can You Freeze Chili?

Yes, you can freeze chili, and it may be the most freezer-friendly dinner there is. Beef chili, turkey chili, bean chili, white chicken chili: they all freeze for up to 3 months and reheat in minutes, so it makes sense to always cook a double batch.

Chili barely changes in the freezer. The beans keep their shape, the meat stays tender, and the flavours often taste deeper after a few weeks. The only thing that matters is how you cool, pack and reheat it. If you want chili ready to cook straight from the freezer, try our crockpot freezer chili, a dump meal that fills two bags in 25 minutes.

Which Chili Freezes Best?

Almost every kind of chili freezes well, but a few details make a difference. Chili made with ground beef, turkey or shredded chicken freezes and reheats best, because the meat stays tender. Bean-heavy and vegetarian chili freeze beautifully too; the beans soak up flavour while they sit. Chili thickened with cornmeal or masa may thicken further in the freezer, so plan to loosen it with broth when you reheat it.

The only chili we would not freeze is one with pasta or rice already stirred in: the starch turns soft and mushy. Freeze the chili on its own and cook the pasta or rice fresh. The same goes for dairy stirred into the pot, such as cream cheese in white chicken chili, which can look slightly grainy after thawing; stir it well while reheating and it comes back together.

How to Freeze Chili

1. Cool it quickly. Divide hot chili into shallow containers so it cools fast, and refrigerate it within 2 hours of cooking.
2. Portion it. Single servings for lunches, or family-size portions for dinner.
3. Pack it. Ladle cold chili into freezer bags or airtight containers. Leave about 1 inch of headspace in rigid containers.
4. Remove the air. Press the air out of bags before sealing to prevent freezer burn.
5. Freeze flat. Lay bags flat on a sheet pan until frozen solid, then stack or file them.
6. Label it with the date and “reheat to 165°F”.

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Leave the toppings out: cheese, sour cream, avocado and fresh herbs are best added when you serve. You can freeze chili with cornbread on the side, but wrap the cornbread separately. See the freezer bags and containers we use.

How Long Does Chili Last in the Freezer?

When you freeze chili properly, it keeps its best quality for up to 3 months. After that it is still safe at 0°F (-18°C), but the texture slowly dulls. In the fridge, cooked chili lasts 3 to 4 days, in line with USDA leftovers guidance.

How to Thaw Frozen Chili

• In the fridge (best): Overnight for quart bags, about 24 hours for larger containers.
• In cold water: Seal the bag, submerge it in cold water and change the water every 30 minutes; a quart thaws in about 1 to 2 hours.
• From frozen: Chili can go straight into a saucepan, as below.

Do not thaw chili on the counter, and do not refreeze chili that has been thawed in cold water or the microwave.

How to Reheat Frozen Chili

On the stovetop (best)

Put the thawed chili in a saucepan with a splash of water or broth and warm it over medium heat, stirring often, until it is bubbling and 165°F (74°C), about 10 minutes. From frozen, run the bag under warm water to loosen the block, then heat it covered over medium-low, stirring as it thaws, for 25 to 30 minutes.

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In the microwave

Put a portion in a microwave-safe bowl, cover loosely and heat for 2 minutes, stir, then continue in 1-minute bursts until steaming hot all the way through.

In the slow cooker

Only from thawed. Add a splash of broth and heat on low for 2 to 3 hours. A slow cooker warms too slowly to start from frozen safely.

Tips for the Best Results

• Freeze chili in flat bags so it thaws quickly and evenly.
• Undercook any pasta if you are freezing chili mac, or cook the pasta fresh.
• Add a splash of broth when reheating; frozen chili thickens.
• Brighten it up with a squeeze of lime or a pinch of salt after reheating.
• Keep dairy toppings for serving; sour cream and cheese do not freeze well on top.

How to Tell If Frozen Chili Has Gone Bad

Ice crystals and dry, discoloured patches are freezer burn: safe, but less tasty. Throw the chili out if it smells sour or off, has mould, has been thawed on the counter, or has been in the fridge for more than 3 to 4 days after thawing.

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For more freezer-friendly dinners, browse our dump and slow cooker meals or every How to Freeze guide.

Can You Freeze Chili FAQ

Can I freeze chili with beans in it?

Yes. Beans freeze very well in chili and keep their shape. Canned or home-cooked kidney, black and pinto beans all work. They may soften very slightly after reheating.

Can you freeze chili in Ziploc bags?

Yes, and it is the most space-saving way. Cool the chili, ladle it into quart or gallon freezer bags, press out the air, seal and freeze flat. Once solid, stand the bags up like files.

What is the best container to freeze chili in?

Flat freezer bags save the most space and thaw fastest. Airtight glass or plastic containers are easier to reheat in and reusable; leave about 1 inch of space at the top so the chili can expand as it freezes.

Can I freeze chili that has been in the fridge?

Yes, as long as it has been in the fridge for no more than 3 to 4 days and was refrigerated within 2 hours of cooking. The sooner you freeze it, the better it tastes when reheated.