If you missed this post last week, let me give you a quick condensed explanation. I love to cook, I don’t always have time to do, and one of my life hacks is making at least one awesome meal each week and making a second portion to freeze for later. This way I know we’ll get at least two solid meals every week no matter how busy life gets. I started the one meal now, one meal later series to share my meal planning and hope others can benefit from these two-for-one meals that are tried and true recipes!
Slow Cooker Chili
(this makes 1 batch, be sure to double your shopping list if you plan to freeze one)
1 lb cooked ground beef
1 onion diced
1 green bell pepper diced
2 cloves garlic finely diced
2 15 oz cans diced tomatoes undrained
2 cans kidney beans drained and rinsed
1 can black beans drained and rinsed
1 7 oz can diced green chilies undrained
1 15 oz can tomato sauce
2 TBSP chili powder
2 TBSP cumin
1 tsp salt
1/2 tsp pepper
When I started making a huge slow cooker amount of chili for a Halloween party I suddenly realized this was too much work for only one meal! I grabbed a gallon freezer bag, labeled it to be cooked 3-4 hours on high or 6-8 on low, and prepped a second meal for later. This one freezes super well and if you don’t defrost before you dump in it in the slow cooker you’re just fine.
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