Chili Verde (OAMC)

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Total Time
9hrs 30mins
Prep
8 hrs
Cook
1 hr 30 mins

This is a make ahead (Once a Month Cooking) recipe that is bound to help those working families out there who want a home made meal in 30 minutes. You just need to set aside a bit of time on a weekend or evening to do a few meals and you definitely won't regret it!

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Ingredients

Nutrition

Directions

  1. Rinse pinto beans, soak them in cold water overnight, then drain.
  2. Cut chicken into 1" cubes; cook until no longer pink in small amount of water.
  3. Combine chicken with chilies and seasonings; refrigerate until needed.
  4. At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
  5. Reduce heat and simmer until beans are soft, about 1 hours.
  6. Add more water if necessary.
  7. Combine chicken and spices with beans; simmer 10 more minutes.
  8. cool and freeze.
  9. Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
  10. To serve, thaw chili and cheese.
  11. Simmer chili 30 minutes, stirring occasionally.
  12. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
Most Helpful

4 5

This one was a hit with my 4 kids which is rare! I did not use dry pinto beans but added a large (28oz) can after I thawed it. Thanks for posting this TIsh!

3 5

We also found this to be rather bland. This worked for most of the Families in my meal swap that have little kids though. As for our family we prefered it with more Green Chilis and Flour Tortillas and Cheese (served as burritos).

4 5

I've had this recipe for years, and I think it's a great cool night dinner. The flavors might be a bit bland for some--I add a little extra cumin, another jar of green chilies, and a couple drops of hot sauce to spice it up though. I also serve it wrapped in flour tortillas, with melted cheese, chopped tomatoes and shredded lettuce, in addition to the sour cream. Could also serve with yellow rice if extra hungry :)