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Step 1
Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
Step 2
Cook on lowest setting for 8-10 hours.
Step 3
Before serving, stir in the lime juice.
Step 4
Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
Step 5
*You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
Step 6
Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
Step 7
Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).
Step 8
After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
Step 9
Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
Step 10
When ready to cook, thaw completely before cooking as indicated above.