Chunky Chili

Serves: 12
Total Calories: 383


1 pound ground beef
1 pound bulk pork sausage
4 (15 1/2-ounce) cans kidney beans, rinsed, drained
2 (14 1/2-ounce) cans diced tomatoes, undrained
2 (10-ounce) cans diced tomatoes with chilies, undrained
1 large onion, chopped
1 , medium green bell pepper, , , chopped
1 envelope taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper


Brown beef and sausage in a skillet until no longer pink drain. Pour meat into a 5-quart slow-cooker. Add remaining ingredients. Cover and cook on high for 4-5 hours or until vegetables are tender. Cool. Transfer to freezer containers or bags, seal, label, and freeze for up to 3 months.

To serve, thaw soup. Place in saucepan, cover, and heat through, stirring occasionally. Add water as desired to thin.

Nutritional Facts:

Serves: 12
Total Calories: 383
Calories from Fat: 149

This Chunky Chili recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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