White Bean and Hominy Freezer Chili

A while back I shared a spicy, make-ahead Black Bean Chipotle Freezer Chili recipe with you. Today’s recipe is another make-ahead freezer chili, but with a more gentle flavor profile. I really love the convenience of having a big batch of chili ingredients in the freezer, ready to go. When the mood strikes, all I have to do is toss everything in a slow cooker and wait for the magic to happen.

Place all the ingredients (listed in the recipe below) into a gallon size freezer bag.

Be sure to label the bag before freezing. Enjoy!

Items used to make this recipe:

(affiliate links)

• slow cooker https://amzn.to/3pIZkly

• gallon freezer bags https://amzn.to/3qGed7L

---

White Bean and Hominy Freezer Chili

makes 1 gallon (16 cups)

Printable Recipe

INGREDIENTS

• 3 pounds chuck roast, cut into 1-inch cubes

• 30 ounces canned white beans, rinsed and drained

• 15 ounces canned hominy, rinsed and drained

• 15 ounces canned corn, rinsed and drained

• 15 ounces reduced sodium beef broth

• 15 ounces canned petite diced tomatoes, undrained

• 1 medium onion, diced

• 1 red bell pepper, seeded and diced

• 4 ounces canned chopped green chiles

• 2 garlic cloves, minced

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 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 instructions).

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.

NOTES

• 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 reduce to low for the remaining time.

• 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 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

Black Bean Chipotle Freezer Chili

What does a person do when most of the family is away and there are 3 pounds of chuck roast in the fridge that need to be used up? That person searches their files for a recipe they can prep in advance and stow away in the freezer for another day. When the hungry crowd returns, just thaw, dump in a slow cooker, and walk away while the slow cooker does its thing. Easy-peasy.

Start by cutting the chuck roast into bite-size pieces.

Place the chuck into a gallon-size freezer bag and add the chopped green pepper.

Next, add the rinsed and drained black beans…

Chopped onion…

Chipotle peppers, adobo, garlic, spices…

And finally, the canned tomatoes with their juice.

Seal the bag, being careful to push out as much air as possible. Label the bag with date/thawing/cooking instructions. Freeze for up to 3 months.

To cook, simply thaw, then pour into a slow cooker. You’ll have a big batch of hearty chili in 7-9 hours. Enjoy!

Items used to make this recipe:

(affiliate links)

• 6 quart slow cooker https://amzn.to/3hlqM3A

• chipotles in adobo https://amzn.to/3yfbggm

• gallon-size freezer bags https://amzn.to/3wcMEDw

---

Black Bean Chipotle Freezer Chili

makes 1 gallon (16 cups)

Printable Recipe

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