By Deborah Kent
Three bean chili (vegan version pictured)
9 steps
Prep:15minCook:12h
Yields two freezer bags with two to three servings each. Top with shredded cheddar cheese and crushed tortilla chips.
Updated at: Thu, 17 Aug 2023 03:17:28 GMT
Nutrition balance score
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Ingredients
6 servings
1 lb85% lean ground beef
optional
2 x 15 ozcans light red kidney beans
drained and rinsed
1 x 15 ozcan pinto beans
drained and rinsed
15 ozcan black beans
drained and rinsed
14.5 ouncecanned diced tomatoes
undrained
1 teaspoonminced garlic
2 tablespoonslight brown sugar
1 tablespoonchili powder
2 teaspoonscumin
¼ teaspooncrushed red pepper flakes
1 cupwater
not needed until day of cooking
2plastic freezer bag
gallon-sized
tofu
Crushed, vegan version
TVP
Instructions
To freeze and cook later
Step 1
Label your freezer bags with the name of the recipe, cooking instructions, and use by date ( about 3 months from prep ).
Step 2
Split all ingredients, except water, between your two freezer bags.
Step 3
Remove as much air as possible, seal, and freeze.
To cook one bag in a small crock pot (2 to 4 quarts)
Step 4
Add contents of freezer bag with 1/2 cup of water and cook on high setting for five to seven hours or low setting for 10 to 12 hours.
Step 5
If you added meat, break apart the ground beef and stir.
To cook one bag in a small instant pot (2 to 4 quarts)
Step 6
Add frozen meal to instant pot and saute 5 minutes to release some liquid.
Step 7
Flip over and add 1/2 cup of water.
Step 8
Pressure cook - low pressure - for 27 minutes. Natural release.
Step 9
If you added meat, Break apart the ground beef and stir.
Notes
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0 disliked
Delicious
Easy
Kid-friendly
Moist
