A healthy, mouth-watering meal sure to bring raves
Original recipe yields
6–8 servings
Cooking day instructions
In a large pan (or Dutch oven), combine oil, onion, garlic, and green chiles. Sauté until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely. Freeze, using freezer bag method.
Serving day instructions
Thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra “kick,” garnish with jalapeno slices.
Hint
If using dry beans: To prepare dry beans, rinse 1 lb. beans. In Dutch oven, combine beans and 4 cups water. Bring to boiling; reduce heat. Cover and let stand for 1 hour. (Or soak beans in cold water overnight in a covered pan.) Drain and rinse beans. Combine beans, ¼ c. onion, chicken broth, and garlic. Bring to boiling; reduce heat. Cover and simmer for about 1 hour or until beans are tender. Then add remaining ingredients, and continue following cooking day instructions above.
Substitution
Reduced-sodium chicken broth can be used.