Black Bean Chipotle Freezer Chili

from ButterYum

makes 1 gallon (16 cups)

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