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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (478g) Recipe makes 5 servings |
||
| Calories 388 | ||
| Calories from Fat 82 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 1636mg | 68% | |
| Potassium 956mg | 27% | |
| Total Carbohydrate 41.1g | 13% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 5.3g | ||
| Protein 37.8g | 75% | |
Chili Verde (OAMC)
By: Tish
Jan 12, 2003
This is a make ahead (Once a Month Cooking) recipe that is bound to help those working families out there who want a home made meal in 30 minutes. You just need to set aside a bit of time on a weekend or evening to do a few meals and you definitely won't regret it!
SERVES 5
Ingredients
- 8 ounces dry pinto beans (1 1/4 cups)
- 1 lb boneless skinless chicken breast
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano leaves
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 3 cups chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 2/3 cup onion, finely chopped
- 1 cup grated low-fat monterey jack cheese
- 1 dozen corn tortilla
- 1 (11 1/2 ounce) jar salsa
Directions
1
Rinse pinto beans, soak them in cold water overnight, then drain.2
Cut chicken into 1" cubes; cook until no longer pink in small amount of water.3
Combine chicken with chilies and seasonings; refrigerate until needed.4
At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.5
Reduce heat and simmer until beans are soft, about 1 hours.6
Add more water if necessary.7
Combine chicken and spices with beans; simmer 10 more minutes.8
cool and freeze.9
Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.10
To serve, thaw chili and cheese.11
Simmer chili 30 minutes, stirring occasionally.12
Top chili with salsa and grated cheese; serve on warmed corn tortillas.
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Browse similar recipes by category
- Course > Main Dish > Chili
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Beans
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Freezer
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
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- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: TooLittleThyme
On Dec 30, 2008
This one was a hit with my 4 kids which is rare! I did not use dry pinto beans but added a large (28oz) can after I thawed it. Thanks for posting this TIsh!
From: AnneRie
On Nov 19, 2008
We also found this to be rather bland. This worked for most of the Families in my meal swap that have little kids though. As for our family we prefered it with more Green Chilis and Flour Tortillas and Cheese (served as burritos).
From: FoodExplorer
On Jan 13, 2007
I've had this recipe for years, and I think it's a great cool night dinner. The flavors might be a bit bland for some--I add a little extra cumin, another jar of green chilies, and a couple drops of hot sauce to spice it up though. I also serve it wrapped in flour tortillas, with melted cheese, chopped tomatoes and shredded lettuce, in addition to the sour cream. Could also serve with yellow rice if extra hungry 
From: ladypit
On Oct 25, 2006
This is a tough one to rate. For me, it's really bland. But the kids loved it. I made it a month ago (after I poached a bunch of chicken breasts) and froze it. Pulled it out yesterday and heated it up. We rolled it up in tortillas. Easy to make but I don't think I'd make it again.
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