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The Best Freezer Chili
Ingredients
1 1/2 lbs. browned ground beef1 onion, coarsely chopped
3 garlic cloves, minced
19 oz. can kidney beans with liquid
14 oz. can Heinz chili style beans with liquid*
28 oz. can diced tomatoes with liquid
5 1/2 oz. can tomato paste
1 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. paprika
dash pepper
1 Tbsp. maple syrup (this is my secret ingredient!)
*Note: The chili-style beans can be hard to find. If your grocery store doesn’t carry them, you can substitute pinto beans instead.
Instructions
Put all ingredients in a large resealable bag and squish them together to combine. Remove excess air, seal, and freeze.Stovetop Cooking instructions:
Thaw.
Heat in a large pot over medium heat until the desired temperature is reached.
Allow it to simmer so that the flavors meld.
Slow Cooker Cooking Instructions:
Thaw.
Cook in the slow cooker on low for 3-5 hours.
This Chili recipe is one of the meals featured in our Soups and Stews Freezer Meal Plan. The Menu Plans include recipes, prep lists, shopping lists, and printable labels.
Recipe notes and suggestions:
To make this dish vegetarian/vegan, substitute Mexican Ground Round for the beef.
This chili is gluten-free and dairy-free.
If you want, you can top it with sour cream, shredded cheese, or cubed avocado.