Freezes great. Prep time is basically chopping onions and opening cans. Plenty of fiber, low in fat.
I'm a chili heathen, I just don't like it hot! And my daughter is a total spice hater. So I tried dumping everything chili-ish from my pantry into my slow-cooker without any seasonings. Surprisingly, my picky eater likes it - and so do I! Every time it turns out a little bit different because I use whatever's on hand, but the basic idea is here. Any beans will do: pinto, black, kidney, northern, navy...
Should take any chili spice blend well if you like yours with some kick!