Chili Verde (OAMC)

Submitted by TishT

"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! Served with corn tortillas, it is also Gluten Free!"

 

• Ready In: 9hrs 30mins
• Ingredients: 14
• Serves: 5

ingredients

• 8 ounces dry pinto beans (1 1/4 cups)
• 1 lb boneless skinless chicken breast
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 3⁄4 teaspoon dried oregano leaves
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon cayenne pepper
• 3 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 2⁄3 cup onion, finely chopped
• 1 cup grated low-fat monterey jack cheese
• 1 dozen corn tortilla
• 1 (11 1/2 ounce) jar salsa

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.

Reviews

[Tamara D.]

Thanks for this ORIGINAL OAMC recipe! I started making this when my kids were in elementary school. I always followed this recipe precisely, but made a quadruple batch to freeze for future meals. I lost the cookbook long ago, but my 26 year old, who is now gluten free, is requesting this for dinner tonight. Making rice too so we can do a bowl of chili and rice or burrito style... Thanks for posting this!

 

[Cathy R.]

Made this recipe many times, always delicious, the original recipe and the instruction call for dry beans, as they soak up the flavors better, cooking with the onion and garlic. A huge hit with teens, great for any gathering or just for a meal.

 

[TooLittleThyme]

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!

 

[AnneRie]

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).

 

[FoodExplorer]

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 :)