Crockpot Freezer Meal Chili Recipe

This Crockpot freezer meal chili is a delicious vegan make-ahead meal.

Course Main Course

Cuisine American

Keyword Chili, Vegan

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 217kcal

Author Annemarie Rossi

Cost $1.04 per serving

Equipment

Ingredients

14 oz diced tomatoes
10 oz Rotel tomatoes and chili peppers
14 oz tomato sauce
2 15 oz cans pinto beans, rinsed (or other beans of choice)
1 medium onion chopped
1 bell pepper (red or green) chopped
2 celery stalks chopped
1 cup frozen corn
1 1/2 tbs chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp cayenne pepper
2 cups vegetable stock
2 tbs lime juice

Instructions

In a large bowl, mix together the diced tomatoes, Rotel, tomato sauce, beans, chopped onion, chopped peppers, chopped celery, corn, chili powder, cumin, smoked paprika, salt, and cayenne pepper. Add the vegetable stock and lime juice, then stir to combine everything.
Transfer the chili to 2 large storage containers or gallon-sized zipper bags. Label the containers with the date and contents. If using zipper bags, remove as much air as possible from the bags and seal them. Lay the bags flat on a shelf in the freezer for efficient storage.
When you’re ready to cook the chili, thaw it out in the refrigerator overnight. If you only want to cook 4 servings, thaw just one portion of the mixture. In the morning, place the chili in a slow cooker and cook on low for 6 hours. (If you’re going to be out for longer than that, it’s okay to cook it longer.) Serve with your favorite chili toppings (e.g. grated cheese, avocado, sour cream, diced scallions).

Notes

Variation: For a meat chili, I recommend browning the beef in a pan on the stovetop when you’re ready to cook the chili. Add the beef to the slow cooker in the morning along with the rest of the chili ingredients.

Nutrition