The Best Freezer Chilis // Freezer Meals 101

 

The Best Freezer Chili Recipe:

  • 1 1/2 lbs. browned ground beef
  • 1 onion, coarsely chopped
  • 3 garlic cloves, minced
  • 19 oz. can kidney beans with liquid
  • 14 oz. can Heinz chili style beans with liquid*
  • 28 oz. can diced tomatoes with liquid
  • 5 1/2 oz. can tomato paste
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. paprika
  • dash pepper
  • 1 Tbsp. maple syrup (this is my secret ingredient!)

*Note: The chili-style beans can be hard to find. If your grocery store doesn’t carry them, you can substitute pinto beans instead.

Assembly instructions:

  1. Put all ingredients in a large resealable bag and squish them together to combine. Remove excess air, seal, and freeze.

Stovetop Cooking instructions:

  1. Thaw.
  2. Heat in a large pot over medium heat until the desired temperature is reached.
  3. Allow it to simmer so that the flavors meld.

Slow Cooker Cooking Instructions:

  1. Thaw.
  2. Cook in the slow cooker on low for 3-5 hours.

Instant Pot White Chicken Chili

nstant Pot White Chicken Chili Recipe:

2 Tbsp. olive oil
1 Tbsp. minced garlic
1 onion, diced
2 boneless, skinless chicken breasts, cubed
3 Tbsp. taco seasoning
1/2 -1 cup red salsa
1/4-1/2 cup salsa verde (green)
1-2 small cans of diced green chilies
1 can diced tomatoes
1 Tbsp. tomato paste
1-2 cups chicken broth
3-4 cans of white beans (I like white kidney beans)

Instructions:

  1. Chop the veggies and cube the chicken.
  2. Set your Instant Pot to the Sauté function.
  3. Add the olive oil to allow it to heat up. Next, add the onions and garlic and cook for 2-3 minutes or until the garlic is fragrant and onions are translucent.
  4. Place the chicken in the Instant Pot and cook until no longer pink.
  5. Add the taco seasoning, green chilies, tomatoes, tomato paste, and red and green salsas.
  6. Pour in the chicken broth. If you like your chili to have a more liquid consistency (similar to a soup), then add 2 cups. If you like it thicker like traditional chili, then just use 1 cup.
  7. Add the beans. Give it a stir to mix everything together.
  8. Close and lock the lid on the Instant Pot. Make sure the vent is closed. Set the Instant Pot to 15 minutes.
  9. Allow the pressure to release naturally for 10 minutes. Afterward, open the vent to release the remaining pressure.
  10. Sprinkle with your favorite toppings.

Freezer instructions:

  1. Allow the food to cool a bit.
  2. Place it in a large resealable freezer bag or silicone reusable freezer bag. Take out the air, seal, and freeze. Or you can put it in smaller freezer bags to create individual portions.
  3. Take out of the freezer to thaw. Reheat in the microwave or in a large stovetop pot.

Instant Pot Turkey Sloppy Joes

2 lbs. ground turkey, browned
1 Tbsp. olive oil
2 Tbsp. minced garlic
1 small onion, diced
1/2 cup tomato sauce
1/2 cup ketchup
1/2 cup chili sauce
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. Dijon mustard
1/4 cup water

Using the olive oil, brown the ground turkey in a skillet or in the Instant Pot.

In a medium bowl, mix the tomato sauce, ketchup, chili sauce, tomato paste, Worcestershire sauce, soy sauce, brown sugar, and Dijon mustard. Pour it into a medium-sized resealable freezer bag and seal. Be sure to take out as much of the air as you can.

In another medium freezer bag, put the browned ground turkey, garlic, and onion. Seal the bag and staple it to the bag with the sauce, then freeze.

On the day of cooking, take it out of the freezer to thaw. Set your Instant Pot to the sauté function. Add the bag with the ground turkey, onion, and garlic. Cook until the garlic and onion are fragrant and translucent.

Add the water and the contents of the bag of sauce.

Close and lock the lid on the Instant Pot and make sure the vent is closed. Set the Instant Pot to 8 minutes. Once the 8 minutes is up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure. 



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