I have many variations on my chili recipe and often what goes in it is dependent on what I find in the cupboard. On this particular day, I didn’t have any kidney beans on hand so I chose to use garbonzo beans in their place. Whatever bean you choose, it is sure to warm you from the inside on a cold day! Chili is one of my husband’s favourite meals, so I made sure to include it in the freezer bags I prepared for him while I was away.



Recipe: Freezer Bag Chili

Recipe Type: Slow Cooker
Author: Sheri McDonald
Prep time:
Cook time:
Total time:
Serves: 6
Chili prepared ahead and put in a freezer bag to cook in the slow cooker at a later date.
  • 1 lb ground meat, browned (I used ground beef)
  • 1 can garbonzo beans, rinsed
  • 1 can black beans, rinsed
  • 1 can diced tomatoes, do not drain
  • 1 can or jar tomato sauce
  • 1 medium onion, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup chili powder
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tsp pepper
  1. Double bag you extra large ziploc bag to avoid disaster for this heavy freezer bag meal!
  2. Mix all ingredients in the bag. Remove as much air as possible and seal both bags. Freeze until ready to use.
  3. Defrost in the refrigerator for 24 hours before cooking.
  4. Place contents of the bag in the slow cooker and cook on low for 8-10 hours.
  5. Do not open the lid or stir the contents during cooking.


3 bean chili 2

Three Bean Chili



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Sheri McDonald is a family lifestyle blogger who has been sharing her parenting and travel adventures online for the past eight years. You can find her discovering the world with her children when she's not at home enjoying a good book.


Lifestyle Blogger. Traveler. Writer. Social Media Marketer. @SunwingVacay #Kidcations Expert Panel. Member of ITWA @PTBAssoc IG: familyenroute
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