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Blog

Butteryum food blog recipes

Filtering by Tag: slow cooker recipes

White Bean and Hominy Freezer Chili

Patricia @ ButterYum

A while back I shared a spicy, make-ahead Black Bean Chipotle Freezer Chili recipe with you. Today’s recipe is another make-ahead freezer chili, but with a more gentle flavor profile. I really love the convenience of having a big batch of chili ingredients in the freezer, ready to go. When the mood strikes, all I have to do is toss everything in a slow cooker and wait for the magic to happen.

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Place all the ingredients (listed in the recipe below) into a gallon size freezer bag.

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Be sure to label the bag before freezing. Enjoy!

Items used to make this recipe:

(affiliate links)


White Bean and Hominy Freezer Chili

makes 1 gallon (16 cups)

Printable Recipe

INGREDIENTS

  • 3 pounds chuck roast, cut into 1-inch cubes

  • 30 ounces canned white beans, rinsed and drained

  • 15 ounces canned hominy, rinsed and drained

  • 15 ounces canned corn, rinsed and drained

  • 15 ounces reduced sodium beef broth

  • 15 ounces canned petite diced tomatoes, undrained

  • 1 medium onion, diced

  • 1 red bell pepper, seeded and diced

  • 4 ounces canned chopped green chiles

  • 2 garlic cloves, minced

  • 1 tablespoon paprika

  • 1 tablespoon chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • optional toppings: shredded cheese, sour cream, sliced scallions, cubed avocado, minced onion, fresh cilantro, etc.

DIRECTIONS

  1. You can cook the chili right away, or place all of the ingredients into a gallon-size freezer bag and freeze up to 3 months (be sure to label with cooking instructions).

  2. To prepare, thaw in the fridge for at least 24 hours (use a bowl or tray to catch any juices that might leak out of the bag).

  3. Pour chili mixture into a 6-quart or larger slow cooker and stir well; cover and cook on low for 7-9 hours without opening the slow cooker. Serve with your favorite toppings.

NOTES

  • Don’t be alarmed with the small amount of liquid in this recipe - the beef and vegetables will release their juices as the mixture cooks.

  • I like to set my slow cooker on high for the first hour, then reduce to low for the remaining time.

  • When freezing, be sure to label the freezer bag with the name of the recipe, date, and cooking instructions (trust me, you will NOT remember what’s in the bag).

  • When thawing, be sure to place the bag in a bowl or on a tray to catch any juices that might leak out. No sense in enjoying the convenience of a freezer meal if you end up having to clean your refrigerator afterwards.

adapted from taste of home

Black Bean Chipotle Freezer Chili

Patricia @ ButterYum

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What does a person do when most of the family is away and there are 3 pounds of chuck roast in the fridge that need to be used up? That person searches their files for a recipe they can prep in advance and stow away in the freezer for another day. When the hungry crowd returns, just thaw, dump in a slow cooker, and walk away while the slow cooker does its thing. Easy-peasy.

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Start by cutting the chuck roast into bite-size pieces.

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Place the chuck into a gallon-size freezer bag and add the chopped green pepper.

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Next, add the rinsed and drained black beans…

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Chopped onion…

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Chipotle peppers, adobo, garlic, spices…

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And finally, the canned tomatoes with their juice.

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Seal the bag, being careful to push out as much air as possible. Label the bag with date/thawing/cooking instructions. Freeze for up to 3 months.

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To cook, simply thaw, then pour into a slow cooker. You’ll have a big batch of hearty chili in 7-9 hours. Enjoy!

Items used to make this recipe:

(affiliate links)


Black Bean Chipotle Freezer Chili

makes 1 gallon (16 cups)

Printable Recipe

Ingredients

  • 3 pounds chuck roast, cut into 1-inch cubes

  • 30 ounces canned black beans, rinsed and drained

  • 30 ounces Rotel tomatoes, undrained

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 chipotle peppers in adobo, finely chopped

  • 1 tablespoons adobo sauce (from canned chipotles)

  • 2 garlic cloves, minced

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • optional toppings: shredded cheese, sour cream, sliced scallions, cubed avocado, minced onion, fresh cilantro, etc.

Directions

  1. You can cook the chili right away, or place all of the ingredients into a gallon-size freezer bag and freeze up to 3 months (be sure to label with cooking directions).

  2. To prepare, thaw in the fridge for at least 24 hours (use a bowl or tray to catch any juices that might leak out of the bag).

  3. Pour chili mixture into a 6-quart or larger slow cooker and stir well; cover and cook on low for 7-9 hours without opening the slow cooker. Serve with your favorite toppings.

Note

  • Don’t be alarmed with the small amount of liquid in this recipe - the beef and vegetables will release their juices as the mixture cooks.

  • I like to set my slow cooker on high for the first hour, then finish the raining time on low.

  • When freezing, be sure to label the freezer bag with the name of the recipe, date, and cooking instructions (trust me, you will NOT remember what’s in the bag).

  • When thawing, be sure to place the bag in a large bowl or on a tray to catch any juices that might leak out. No sense in enjoying the convenience of a freezer meal if you end up having to clean your refrigerator afterwards.

adapted from taste of home