Ingredients

The following ingredients have 4 Servings
  • 14 oz diced tomatoes
  • 10 oz Rotel tomatoes and chili peppers
  • 14 oz tomato sauce
  • 2 15 oz cans pinto beans, rinsed ((or other beans of choice))
  • 1 medium onion (chopped)
  • 1 bell pepper (red or green) (chopped)
  • 2 celery stalks (chopped )
  • 1 cup frozen corn
  • 1 1/2 tbs chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 cups vegetable stock
  • 2 tbs lime juice

Instruction

  • In a large bowl, mix together the diced tomatoes, Rotel, tomato sauce, beans, chopped onion, chopped peppers, chopped celery, corn, chili powder, cumin, smoked paprika, salt, and cayenne pepper. Add the vegetable stock and lime juice, then stir to combine everything.
  • Transfer the chili to 2 large storage containers or gallon-sized zipper bags. Label the containers with the date and contents. If using zipper bags, remove as much air as possible from the bags and seal them. Lay the bags flat on a shelf in the freezer for efficient storage.
  • When you’re ready to cook the chili, thaw it out in the refrigerator overnight. If you only want to cook 4 servings, thaw just one portion of the mixture. In the morning, place the chili in a slow cooker and cook on low for 6 hours. (If you’re going to be out for longer than that, it’s okay to cook it longer.) Serve with your favorite chili toppings (e.g. grated cheese, avocado, sour cream, diced scallions).