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Main dishes

Make-Ahead Smokey Chipotle Chicken Chili

Make-Ahead Smokey Chipotle Chicken Chili recipe
photo by:kraft
How happy will you be one hectic weeknight when you remember that you made this Make-Ahead Smoky Chipotle Chicken Chili? Our prediction: very happy!
time
prep:
1 hr
total:
1 hr
servings
total:
6 servings, about 1 cup each

What You Need

1
lb.  lean ground chicken
1
 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
cup  BULL'S-EYE Smokin' Chipotle Barbecue Sauce
1
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.
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