Caribbean Chili Freezer Meal

Display units in Metric

1	lb	Ground beef, chicken, turkey or buffalo Unless you prefer the vegetarian version, in which case, omit!
2	TBSP	Esther's Caribbean Chili or chili powder
1	tsp.	Esther's Red Hot Pepper or hot pepper of choice
2	tsp	Esther's West Indian Pepper or black pepper
1	TBSP	Esther's G.O.G. or Garlic
2	cloves	Garlic minced
14	oz	Mirepoix or chop 1 small onion, 2 stalks celery, 2 carrots
1	TBSP	Chicken or Vegetable base Organic Better than Bullion works well
2	TBSP	Olive oil or avocado oil
¹⁄₄	cup	Water or chicken broth
2	cups	Beans of Choice, cooked Replace with sweet potato if following Paleo/Whole 30 diet
2	cups	Cooked sweet potato cut into bite sized chunks
24	oz	Tomato Sauce High quality, no sugar added, whole ingredients (we recommend (Victoria's or Rao's)
28	oz	Diced tomatoes Organic is best!
12-16	oz	Frozen sweet corn Omit if following Paleo/Whole 30 diet
1	Tbsp	Esther's gourmet salt Or sea salt

Combine meat, seasonings, garlic, mirepoix & chicken/vegetable base in freezer bag #1 and mix well.

Combine beans, sweet potato, diced tomatoes and tomato sauce in freezer bag #2.

To make on Stovetop:

Leave frozen meal in refrigerator for the day to thaw. To speed up the process, place frozen meal bag(s) in a bowl of cold water.

Heat 1 TBSP oil (coconut, avocado or olive oil recommended) in a pot over medium-high heat.

Cook thawed meat mixture completely (~5 min). Add 1/4 cup water & allow to simmer for approx. 5 minutes.

Combine meat with bag #2 (beans, sweet potatoes, tomato sauce and diced tomatoes). Allow to simmer, stirring frequently, for approx. 10 min.

Mix in frozen corn (does not have to be defrosted).

Serve over white rice, brown rice, or riced cauliflower and toppings of choice (cheese, avocado, sour cream etc.)

Slow Cooker:

1. Heat oil in frying pan. Cook thawed meat mixture completely (~5 min)

2. Combine cooked meat mixture with all other ingredients EXCEPT for corn. Cook on low for 4 hours or high for 2 hours.

3. Add frozen corn.

To Cook in Instant Pot:

1. Using the sauté function on your Instant Pot, brown the ground beef mixture.

2. Add all other ingredients EXCEPT for corn.

3. Add lid and set Instant Pot to 40 minutes on manual.

Allow for natural pressure release

3. Add corn at end.

Serve with cheese, avacado, sour cream etc.

Combine meat, seasonings, garlic, mirepoix & chicken/vegetable base in freezer bag #1 and mix well.
Combine beans, sweet potato, diced tomatoes and tomato sauce in freezer bag #2.
To make on Stovetop:
Leave frozen meal in refrigerator for the day to thaw. To speed up the process, place frozen meal bag(s) in a bowl of cold water.
Heat 1 TBSP oil (coconut, avocado or olive oil recommended) in a pot over medium-high heat.
Cook thawed meat mixture completely (~5 min). Add 1/4 cup water & allow to simmer for approx. 5 minutes.
Combine meat with bag #2 (beans, sweet potatoes, tomato sauce and diced tomatoes). Allow to simmer, stirring frequently, for approx. 10 min.
Mix in frozen corn (does not have to be defrosted).
Serve over white rice, brown rice, or riced cauliflower and toppings of choice (cheese, avocado, sour cream etc.)
Slow Cooker:
1. Heat oil in frying pan. Cook thawed meat mixture completely (~5 min)
2. Combine cooked meat mixture with all other ingredients EXCEPT for corn. Cook on low for 4 hours or high for 2 hours.
3. Add frozen corn.
To Cook in Instant Pot:
1. Using the sauté function on your Instant Pot, brown the ground beef mixture.
2. Add all other ingredients EXCEPT for corn.
3. Add lid and set Instant Pot to 40 minutes on manual.
Allow for natural pressure release
3. Add corn at end.
Serve with cheese, avacado, sour cream etc.

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