Black and White Bean Chicken Chili thawed, reheated and just as good as it was day one!
Two nights ago, while I was waiting for some Honey-Lime Drumsticks, Roasted Yams and Baked Corn on the Cob to reheat in the microwave, I pulled a frozen bowl of Black and White Bean Chicken Chili from the freezer and put it in the fridge to thaw. That chili has been frozen about a month. We'll see how it held up.
I peeled the lid from the Pyrex and gave it a stir. No frozen chunks.
The bowl was loosely capped with the lid before going into the microwave and reheated for 4 minutes and 30 seconds on 40% power. After the microwave beeped, I gave the chili a good stir making sure any cold spots were mixed up into the hot spots (that's just the way of the microwave).
And the chili smelled great, looked great, and best of all, tasted just as good as it did when I made it a month ago.
There's another bowl of this chili in my freezer, enough to serve me twice. We'll see how that turns out later. Maybe after it's another couple more months old.
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