Chili…In a Jar

Our little one finally decided to show up. After 26 hours of labor, Baby girl aka Jellybean graced us with her presence.  After a week off of meal planning and sorting back through our lives (aka getting used to having a newborn around), I feel the urge to come back here and blog about meal prep. Some may think I am crazy but I am only making lunch this week. We have been blessed by different people in our church who have brought us meals after Jellybean was born. I also wasn’t sure when she would come so our freezer is completely stocked with crockpot meals and easy to go meals.

Freezer go to:

  • Trader Joes: Brown rice, veggie and/or steak burritos, veggie stir fry
  • Crock pot meals: chicken Fajitas, Lemon pepper chicken, orange ginger chicken, honey lime chicken, Hawaiian chicken
    • remember when I bought all that chicken at Aldi’s for super cheap, well that was the chicken I used to make all these freezer meals. Each bag has 4-6 portioned controlled servings to feed us for 2-3 days.
    • you take a bag out of the freezer the night before, place it in your crock pot and cook it on high for 4-6 hours.
  • Schnucks or any grocery store:  Freezer veggies

Anyways, this weeks lunch is about Chili. Chili is something I make on the regular (seems like an oxymoron, its 94 degrees out today), but my chili isn’t thick and heavy. Its pretty light since it is a vegetable broth base.

Here’s the recipe, remember you can modify it however you would please to.

Making chili (serves 8 at 1 cup each):

  • 1 lb ground beef
  • low sodium black beans
  • dark red kidney beans
  • chili beans
  • light red kidney beans
  • petite diced tomatoes with green chilies
  • vegetable broth
  • spices: sea salt, chili powder, paprika, ground pepper
  • garlic, 2 tbsp

I added 1 tbsp of sour cream and 1/8 cup of shredded cheese.


  • brown meat and add spices
  • strain out fat (important!!)
  • add garlic
  • next in a strainer/colander, strain your beans and tomatoes. The chili beans I add straight into my pot without straining. make sure you rinse your tomatoes and beans.
  • add vegetable broth
  • cook on low for 10 minutes

Next, grab your measuring cup and measure about 1 cup of chili into bowls or mason jars.  Then add your toppings, I added 1 tbsp of sour cream and 1/8 cup of shredded cheese. For a side, mixed fruit in its own container!

YUM!! below you will find the nutritional information! Enjoy your week everyone and to all the Fathers and Father figures, Happy Father’s Day!

Chili Nutritional Information

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