Ingredients:
1 lb. lean ground chicken
1 yellow onion, chopped
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) black beans, rinsed
1 green pepper, chopped
1/3 c. sweet and spicy barbecue sauce
1 Tbsp. chili powder
1 tsp. chipotle chile pepper powder
1/4 c. chopped fresh cilantro
3/4 c. Mexican-style shredded four cheese
2 green onions, chopped
Directions:
Cook and stir first 3 ingredients in a large nonstick skillet on high heat 8-10 minutes or until chicken is done. Add tomatoes, beans, green pepper, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to a boil; simmer on medium-low heat 25 minutes, 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 a boil in saucepan, then simmer on medium-low heat 10-15 minutes or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onion.
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