Make-Ahead Smoky Chipotle Chicken Chili - OAMC
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Oamc
- Ready In:
- 40mins
- Serves:
- Units:
ingredients
- 1 lb lean ground chicken
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 1/2 ounce) can black beans, rinsed
- 1 green pepper, chopped
- 1⁄3 cup sweet and spicy barbecue sauce
- 1 tablespoon chili powder
- 1 teaspoon ground chipotle chile pepper
- 1⁄4 cup chopped fresh cilantro
- 3⁄4 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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RECIPE MADE WITH LOVE BY
@gailanng
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