Black Bean Ground Meat Chili Recipe Goes From Freezer to Slow Cooker (8 Ingredients) Slow Cooker Dinner Lunch Beef Chicken Recipes Gluten-free Budget Recipes Meal Prep Recipes
Recently, I made a freezer full of meal prep dinners that can easily be frozen and popped into the slow cooker any time you need a warm, easy meal. These easy dinners are as simple as defrosting and popping pre-measured ingredients into a slow cooker. The ground turkey, beef or chicken in this black bean chili recipe tastes fresh, juicy and flavorful.
This slow-cooker chili recipe is so easy to prep. I like to double or triple the make-ahead recipe so I can have multiple meals in the freezer any time we need them. To make this gluten-free chili recipe, you need the following ingredients: whole kernel corn, tomato sauce, garlic powder, ground paprika, chili powder, ground cumin, dried oregano and either ground beef, chicken or turkey.
This high-protein meat and bean chili is not only delicious, but has health benefits! Check out the health benefits of corn, the health benefits of tomato, the health benefits of beans and the health benefits of poultry.
Serve this flavorful chili for lunch or as a hearty dinner with your desired toppings and side dishes.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 to 6 hours
Total Time: 3 to 6 hours and 10 minutes
Servings: 4
Ingredients
- 14 ounces (1 can) whole kernel corn or 2 cups frozen corn kernels
- 30 ounces (2 cans) tomato sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon paprika
- 1/2 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 pound ground turkey, ground chicken or ground beef
Optional Toppings
- grated cheese
- sour cream
- sliced avocado
- corn chips
Recipe Notes
- I have a very hot slow cooker, so adjust time as needed for your machine.
- I tripled the recipe so that I had three meals.
- For some spice, add crushed red pepper flakes.
- If the meal isn't completely defrosted, don't worry! Just add a bit more cooking time when setting your slow cooker.
- Label your plastic bag with ingredients and use-by date. The chili should be good for three months in the freezer.
Here's how to make it:
- Place all the ingredients in a plastic freezer bag or container. I placed the meat in last and removed as much air as possible from the bag. Freeze.
- When ready to cook, remove from the bag from the freezer the night before and put it into the fridge to defrost. Place defrosted chili ingredients into the slow cooker. Cook on low for 4 to 6 hours or on high for 3 to 4 hours. Check to make sure the meat is cooked through and onions are soft. Taste and adjust seasonings, adding salt and pepper, if desired, before serving. Serve in bowls with your desired toppings.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.