Chili, Stew and Curry: How to Pack Hearty Fall Dishes for Work
When the weather turns, lunch starts to crave something with weight to it. A bowl of turkey chili, a beef and barley stew or a chickpea curry is the kind of meal that carries you through a cold afternoon. These dishes are also some of the easiest to make ahead, and many of them actually taste better the next day.
Thick, saucy food does come with its own packing challenges, from leaks and soggy rice to the orange stains tomato and turmeric leave behind. Here is why these dishes improve overnight, which containers keep them sealed, how to pack sides and toppings, the best ways to reheat, and why stainless steel handles them so well.
Why hearty dishes taste better on day two
Chili, stew and curry are full of spices, aromatics and slow-cooked ingredients, and those flavors keep blending as the dish rests in the fridge overnight. Spices soften and spread, the sauce thickens as starches settle, and the meat or beans soak up more of the seasoning. That is why so many cooks swear leftover chili beats the fresh pot.
This makes them ideal for work lunches. Cook a big batch on Sunday, cool it quickly and portion it within about two hours, and you have lunches that improve through Wednesday. Most will keep about three to four days in the fridge, and they freeze well if you make a double batch.
Leak-proof picks for thick, saucy food
Chili and curry may be thicker than soup, but they still slosh when a bag tips over. Pack them in a container with a silicone seal. The 24-ounce Bento Wet Box (Round) has a gasket and soft-close clips that hold firm, and its bowl shape makes it easy to eat straight from the container.
For a curry with rice on the side, the 40-ounce Bento Wet Box (Large Rectangle) has room for both, with the rice on one end and the curry on the other. If you prefer a taller container for chili or stew, the 26-ounce Seal Cup XL holds a hearty portion with a leak-proof lid.
Keep rice, bread and toppings separate
Rice and bread are the first things to go wrong in a saucy lunch. Rice keeps drinking up sauce overnight until it turns mushy, and bread gets soggy on contact. Pack them separately, or at least on the far side of a large container, and combine them right before eating. Naan, cornbread and crusty rolls travel best wrapped in a cloth napkin.
Toppings make these dishes feel fresh again. A dollop of sour cream or yogurt, shredded cheese, chopped cilantro, sliced scallions, pickled onions or a wedge of lime all fit neatly in a 6-ounce Seal Cup Mini. Add them after reheating so cold toppings stay cold and crunchy ones stay crunchy.
How to reheat at work
Stainless steel stays out of the microwave, so the simplest method at work is to spoon your chili or curry into a ceramic or glass bowl and heat it there. Thick dishes tighten up in the fridge, so stir in a splash of water before heating and stir again halfway through so the center heats evenly.
If you have access to an oven, the Bento Wet Boxes can go in too: food may be reheated in the metal container in a medium-heat oven. Always remove the silicone gasket and lid first, and use oven mitts, since the steel gets hot. A small toaster oven in the office kitchen works just as well.
Why stainless steel beats plastic for these dishes
Anyone who has packed tomato sauce or turmeric-heavy curry in plastic knows the result: a permanent orange tint and a faint smell that lingers through the next several lunches. Stainless steel does not stain the way plastic does, and it rinses clean without holding onto strong spices. Everything goes in the dishwasher.
That makes steel a natural fit for fall cooking, when chili, stew and curry are on repeat. One set of leak-proof containers can handle all of them week after week and still look good. Explore the ECOlunchbox Fall Collection to stock up for hearty lunch season.
Frequently asked questions
How long do chili and curry last in the fridge?
Most chili, stew and curry keep about three to four days in the fridge when cooled quickly and stored covered. Freeze extra portions if you will not eat them by then.
How do I keep rice from getting soggy?
Pack rice separately from the sauce and combine them right before eating. If you use one large container, keep the rice on one end and the curry on the other.
Does stainless steel stain from turmeric or tomato?
Stainless steel does not stain the way plastic does. A rinse and a run through the dishwasher usually leave it looking clean.
Can I reheat chili in a stainless steel container?
Not in the microwave. Transfer it to a ceramic or glass bowl, or reheat Bento Wet Boxes in a medium-heat oven with the gasket and lid removed.
What toppings travel well with chili?
Sour cream, yogurt, shredded cheese, scallions, cilantro and pickled onions all travel well. Pack them in a small container and add them after reheating.
