Whether you've made a pot of minestrone, chicken noodle or chili, when it comes to soups and chilies, there are almost always leftovers (and often,
the meals taste even better after a day). You can keep enjoying them for three to four days once refrigerated, says Tong. The important thing is to get the temperature down quickly to keep the food in a safe temperature zone (below 40 degrees, or above 140).
One more thing: To speed the cool-down process, try separating large quantities into smaller containers. They can go directly into the fridge at that point; just leave the leftovers partially uncovered while they cool, then cover them completely once they reach fridge temperature.
