I make vegetarian chili and freeze it by the cupful in freezer bags. It takes a little time to prepare, but the last batch I made came out to 19 servings so that made it worth it
I put a bag in the fridge at night and by lunch time it's thawed and easy to pour into a pyrex bowl to microwave. My chili is just crushed tomatoes (Muir Glen fire roasted), red peppers, onions, and a couple of different types of beans - and a special smoky bbq powder that I order from www.worldspice.com
I freeze a lot of foods. I find that most things reheat better if I put them in the fridge the night before.