Easy Suppers for On-The-Go Families: Slow Cooker Meal Series #2

Slowcooker meals can be made at home, in your hotel at the ski hill; made ahead a brought to activities in a thermos. They can be brought to friends when they need some help or they can be made and individually frozen for a quick, easy meal at work. No matter how you use them, they are GAME-CHANGING!

This is the second in a mini series of blog posts that will feature slowcooker meals that can be made ahead and then frozen to save you on a busy day when you have absolutely no groceries in the fridge! Make two or three and gift them if you like! We have chosen very specific meals that are tested and loved by our own families. This one is equally as delicious as the last and we hope you love it as much as we do!

Beef & Butternut Squash Chili

In a medium bag, add:

1.5 lbs ground beef

2 tbsp minced Garlic

1 cup Onion, diced

1 cup Celery, chopped

2 tbsp jalapeno, seeds removed, finely chopped

In large freezer bag, add:

1 cup diced peppers

1 tbsp chili powder

1 tbsp cumin

1 tbsp oregano

1 tsp salt

1 bay leaf

3 cups crushed tomatoes

1 cup tomato sauce

1 tsp beef bouillon

4 cups butternut squash

Cooking Instructions:

1.If frozen, thaw overnight in fridge.

2. In a large skillet, heat 1 tbsp oil on medium high heat. Add in meat/onion/celery bag. Cook, using a wooden spoon or spatula to break up into pieces. 

3.Saute until meat is browned and cooked through. 

4. Add contents of large bag to slowcooker. Spoon the contents of the beef skillet into the slowcooker. Add one cup of water.

5. Turn on Low and cook for 5-6 hours.

6. Remove bay leaves and discard. Serve with sour cream, green pepper, and shredded cheese.

Make a couple of these to freeze for a cold day down the road, and let us know what you think!

~Leah & Lori