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Freezer Chili

It can be hard to find time to cook elaborate dinners every night. This freezer chili recipe can help to cut down on time and still be healthy.

Servings: 16


  • 2 tablespoons olive oil
  • 2 onions, diced
  • 12 mini carrots, diced
  • 2 yellow bell peppers, diced
  • 2 red bell peppers, diced
  • 2 pounds lean ground beef (90% or leaner)
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • Salt and pepper to taste
  • 5 jalapenos diced (including seeds and white pith will make chili hot, removing seeds and white pith will make chili very mild)
  • 4 (14.5-ounce) cans diced tomatoes
  • 2 cans red kidney beans
  • 1 cup low-sodium broth (chicken, beef, or vegetable)


  1. In a large pot over medium, heat the olive oil. Add onions, carrots and bell peppers, heat for 4 to 5 minutes.
  2. Add ground beef to pot, stirring often to crumble beef. Cook until beef is well browned. Season with cumin, chili powder, salt and pepper to taste.
  3. Add jalapenos, diced tomatoes, undrained kidney beans and broth. Stir well to combine and remove from heat. Place chili in a bowl to cool.
  4. Once cool, ladle into freezer bags and place in freezer.
  5. One to three nights before cooking, remove from freezer and place in a bowl in the refrigerator to thaw. In a slow cooker, cook for 8 to 10 hours on low or 4 to 6 hours on high.
  6. Serve with cheddar cheese, diced raw onions, hot sauce and/or sour cream as garnishes.
Nutrition information per serving: 220 calories; 8 g fat; 18 g carbohydrates; 19 g protein; 6 g fiber; 420 mg sodium