Main dishes

Make-Ahead Smokey Chipotle Chicken Chili

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Make-Ahead Smokey Chipotle Chicken Chili recipe

photo by:kraft

Some good heat without begin too hot. Fire roasted canned tomatoes are also very tasty in this recipe.

posted by

a cook

on 1/3/2013

time

prep:

1 hr

total:

1 hr

servings

total:

6 servings, about 1 cup each

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What You Need

lb. lean ground chicken

onion, chopped

cloves garlic, minced

can (28 oz.) diced tomatoes, undrained

can (15 oz.) black beans, rinsed

green pepper, chopped

1/3

cup BULL'S-EYE Smokin' Chipotle Barbecue Sauce

Tbsp. chili powder

1/4

cup chopped fresh cilantro

3/4

cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Make It

COOK and stir first 3 ingredients in large nonstick skillet on high heat 5 min. or until chicken is done. Stir in tomatoes, beans, peppers, barbecue sauce and chili powder. 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 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese.

Kraft Kitchens Tips

Substitute

Prepare using your favorite BULL's-EYE Barbecue Sauce such as Texas Style.

Quicker Cooling

To speed up the time it takes to cool the cooked chili before freezing, spread it onto a cold rimmed baking sheet. Let stand at room temperature until cooled to room temperature.

Special Extra

Serve topped with chopped green onions and BREAKSTONE'S or KNUDSEN Sour Cream.