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.
- 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
Double bag you extra large ziploc bag to avoid disaster for this heavy freezer bag meal!
Mix all ingredients in the bag. Remove as much air as possible and seal both bags. Freeze until ready to use.
Defrost in the refrigerator for 24 hours before cooking.
Place contents of the bag in the slow cooker and cook on low for 8-10 hours.
Do not open the lid or stir the contents during cooking.