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.