Chef notes
These slow cooker meals-in-a-jar are easy to assemble and make wonderful gifts for the holidays, or any time of year! They’re also great to make and keep in your own pantry for low-fuss weeknight dinners. Use these recipes as inspiration and feel free to swap in your own favorite beans and dehydrated vegetables, or adjust the spice levels to your liking. Note that kidney beans are not recommended for slow cookers without soaking first as they can cause digestive issues, but all others are fair game! Prefer a meatier dish? Add ground meat, chicken thighs, or any kind of stew meat to your slow cooker along with the jar.
Supplies: 1 wide mouth quart jar with lid
Ingredients
- 3/4 cups pinto beans
- 3/4 cups white beans
- 1/2 cup freeze dried corn (optional)
- 2 tablespoons bacon bits (optional)
- 1 tablespoon dried onion flakes
- 2 teaspoons dried garlic flakes
- 2 tablespoons chile powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red chile flakes
- 3 teaspoons kosher salt
Preparation
To assemble the chili:
Add ingredients to jar in this order:
Half of the pinto beans
Half of the white beans
Half of the dried corn
Remaining pinto beans
Remaining white beans
Remaining dried corn
Bacon bits
Dried onion and garlic
Chile powder, cumin, cinnamon, paprika
Oregano, chile flakes and salt
Cover and attach card with following instructions.
To prepare chili:
Combine contents of jar with one 28-ounce can diced tomatoes, 2 tablespoons olive oil, 4 cups water or broth and 1 cup beer or dry white wine in a slow cooker. Cook on high heat for 6 to 7 hours, or until beans are tender. Stir, taste, and adjust seasoning with salt and pepper, as needed. Serve garnished with sour cream, fresh cilantro, chopped white onions and lime wedges.
