Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and pepper.

Mix until well combined, then stir in the cooked rice.

Transfer the mixture to a baking dish and cover with foil.

Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until bubbly.

Let cool before portioning into freezer bags.

In a large pot, brown the ground beef over medium heat until fully cooked.

Add the chopped onion and minced garlic, cooking until the onion is translucent.

Stir in the kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.

Bring to a simmer and cook for 20 minutes, stirring occasionally.

Let cool before portioning into freezer bags.