With fall officially here, my cooking takes a turn ... for the freezer. A ton of cold weather foods -- soups, stews, casseroles -- lend themselves nicely to freezer cooking. I usually make a double recipe of something, feed my family one and then freeze the other for later use. It's so convenient to have a well-stocked freezer!
Plus, my bestest girlfriend, Tina, is about to pop out baby No. 3 and is busily stocking her own freezer with meals for his/her arrival. Tina's daughter, Kimberly, can't have milk and all their family meals are dairy free, so she is a regular reader/contributor to this blog!
So, Tina, I'm posting this puppy (and others to follow) for you ... Love ya! ;)
This recipe comes from the Freezer Supper Swappers.
Chicken and Black Bean Chili
1 - 15 oz. can black beans, drained
2 cups cooked chicken, diced
2 tsp. garlic, minced
1 cup yellow onions, diced
2 tsp. ground coriander
1 tbsp. ground cumin
1 - 28 oz. can diced tomatoes with juice
2 tbsp. chili powder
1/4 cup (or to taste) canned jalapenos, drained and sliced
Combine all ingredients in freezer-safe container and freeze. When ready to cook it, thaw in fridge overnight.
Oven preparation: Preheat oven to 325. Spray one 9x13 pan with cooking spray. Add chili. Bake pan covered for 2 hours.
Slow cooker preparation: Turn the slow cooker to low and cook for 5-6 hours.
Stove top preparation: Place in stockpot and simmer the chili over low heat for 2-3 hours, stirring often until thickened.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.