Black Bean Chipotle Freezer Chili

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.

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

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

Next, add the rinsed and drained black beans…

Chopped onion…

Chipotle peppers, adobo, garlic, spices…

And finally, the canned tomatoes with their juice.

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.

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)

• 6 quart slow cooker https://amzn.to/3hlqM3A

• chipotles in adobo https://amzn.to/3yfbggm

• gallon-size freezer bags https://amzn.to/3wcMEDw

---

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

Slow Cooker Balsamic Chicken Thighs

I love to cook chicken thighs because it's almost impossible to overcook them.  Break out the slow cooker - this recipe makes sticky, flavorful thighs with very little effort.  

Make a flavorful spice rub by combining dried granulated garlic, dried basil, fine salt, ground black pepper, and dried granulated onion. 

Other flavor components needed - olive oil and freshly minced garlic.

Sprinkle both sides of the chicken with the spice rub.  Use it all. 

Put olive oil in bottom of 5 or 6-quart slow cooker.

Add freshly minced garlic.  Garlic is oil soluble so that garlic flavor is going to flavor that oil beautifully.

In goes the seasoned chicken thighs.  Try to place them in a single layer.  I'm only making half a batch today, so I'm using my small slow cooker.  More on below the recipe.

Time to douse the chicken with balsamic vinegar.  IMPORTANT - be sure to use really good, aged, sweet balsamic.  This stuff is awesome!

Cover and cook on low for 8 hours, or high for 4 hours.  I know it doesn't look that great now, but just wait.

Alrightly - here we are after 4 hours on high.  Serve the chicken as is, or go the extra step and turn those yummy drippings into a rich glaze.  I'll show you how.

But first, decide whether or not you want to keep the chicken skin.  The skin doesn't get crispy in the slow cooker, so I place the chicken thighs, skin side up, on the sheet pan and I place them under a preheated broiler for a few minutes.  If you're not a fan of the skin, you can just discard it.

Pour the leftover drippings into a skillet and reduce by half, then taste and, if desired, add a teaspoon or two of honey.  

Pour glaze over chicken and sprinkle with fresh parsley. Enjoy!

Items used to make this recipe:

(affiliate links)

• slow cooker https://amzn.to/3s4CwwK

• balsamic vinegar https://amzn.to/32PA3xx

---

Slow Cooker Balsamic Chicken Thighs

makes 8 servings

Printable Recipe

Ingredients

• 1 teaspoon dried granulated garlic

• 1 teaspoon dried basil

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons dried minced onion

• 4 garlic cloves, minced

• 1 tablespoon extra virgin olive oil

• 1/2 cup balsamic vinegar (very good quality)

• 8 bone-in, skin-on chicken thighs

• sprinkle of fresh chopped parsley

• Optional: honey to taste

Directions

1. Combine the dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.

2. Place olive oil and fresh minced garlic in the bottom of a 5 or 6-quart slow cooker.

3. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken.

4. Cover and cook on low for 8 hours, or high for 4 hours.

5. Remove chicken from slow cooker and discard skin OR leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.

6. Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat.

7. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until it reaches the sweetness level you like.

8. Pour glaze over chicken and sprinkle with fresh parsley.

Notes

• Recipe can be halved using a 2 or 3-quart slow cooker.

• Boneless, skinless chicken thighs may be substituted.

adapted from  Sugar Free Mom