Slow-Cooker Chili to Freeze in Portions
Craving cozy, hearty meals without the daily cooking?
This slow-cooker chili is your freezer’s BFF!
Packed with bold flavors and protein, it’s perfect for making ahead, freezing in portions, and reheating whenever you need a quick, satisfying meal. Great for busy weeks, lazy Sundays, or feeding a hungry crowd!
Slow-Cooker Chili to Freeze in Portions
Course: Main CourseCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
8
hoursCalories
300
kcalIngredients
2 lbs ground beef
1 large onion, diced
2 cloves garlic, minced
2 cans kidney beans, drained and rinsed
2 cans diced tomatoes
1 can tomato sauce
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
0.5 tsp black pepper
Directions
- Brown the ground beef in a skillet over medium heat, breaking it apart with a spoon, until fully cooked.
- Transfer the browned beef to the slow cooker and add diced onion and minced garlic, stirring until combined.
- Add kidney beans, diced tomatoes, and tomato sauce into the slow cooker, mixing all ingredients well.
- Stir in the chili powder, cumin, paprika, salt, and black pepper, ensuring the spices are distributed evenly.
- Set the slow cooker to low heat and allow the chili to cook for 8 hours, stirring occasionally as needed.
- After cooking, let the chili cool and portion it into freezer-safe containers for easy future meals.
