EASY freezer-to-slow-cooker meal, perfect for meal prep! Just freeze, thaw overnight, and pop in the slow cooker! This chili is packed with flavor AND healthy fuel. Plus, it’ll have the entire house smelling delicious!
15 oz canned black beans (drained & rinsed)
7 oz canned diced green chiles
29 oz canned diced tomatoes
15 oz canned great northern beans (drained & rinsed)
15 oz canned red kidney beans (drained & rinsed)
2 pounds (lbs) chicken breast cut into cubes
1.5 Tbsp chili powder
1.5 cups chopped onion
1 Tbsp cumin
2 tsp dried oregano
5 garlic cloves minced
1.5 Tbsp paprika
1/8 tsp pepper
1/4 tsp salt
Add at Time of Slow Cooker
16 oz frozen corn
2 cups frozen diced bell peppers (or fresh)
Combine Freezer Bag ingredients into a large freezer bag. Remove any air from the bag, seal, and freeze.
The night before cooking, transfer bag to refrigerator to thaw.
After thawing, pour bag into slow cooker, along with frozen corn and bell peppers.
Cook on low for 6 to 8 hours, or on high for 2 to 3 hours.
Top with cheese, green onion, or your favorite toppings! I served my chili over some tasty quinoa!
Serving: 1 cup