Make-Ahead Smoky Chipotle Chicken Chili – OAMC

Chef’s Note









  • 1 lblean ground chicken
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 (28ounce) can diced tomatoes, undrained
  • 1 (15 1/2 ounce) can black beans, rinsed
  • 1 green pepper, chopped
  • 13 cupsweet and spicy barbecue sauce
  • 1 tablespoonchili powder
  • 1 teaspoonground chipotle chile pepper
  • 14 cup chopped fresh cilantro
  • 34 cup mexican style shredded cheese
  • 2 green onions, sliced thin
  • Directions

  • Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
  • Spoon chili into freezer container; freeze up to 1 month.
  • Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.
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