Make Ahead Smoky Chipotle Chicken Chili Oamc Recipes

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MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI - OAMC



Make-Ahead Smoky Chipotle Chicken Chili - OAMC image

Make and share this Make-Ahead Smoky Chipotle Chicken Chili - OAMC recipe from Food.com.

Provided by gailanng

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean ground chicken
1 yellow onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (15 1/2 ounce) can black beans, rinsed
1 green pepper, chopped
1/3 cup sweet and spicy barbecue sauce
1 tablespoon chili powder
1 teaspoon ground chipotle chile pepper
1/4 cup chopped fresh cilantro
3/4 cup mexican style shredded cheese
2 green onions, sliced thin

Steps:

  • Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. 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 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

Nutrition Facts : Calories 245.9, Fat 5.6, SaturatedFat 2.7, Cholesterol 52.9, Sodium 219.6, Carbohydrate 23.1, Fiber 7.5, Sugar 5, Protein 26.9

SMOKY CHIPOTLE CHILI



Smoky Chipotle Chili image

I found this on www.health.com in a feature on crockpot recipes. Haven't made it yet, will edit this description as soon as I do.

Provided by Barb Witherspoon

Time 6h15m

Yield 7 serving(s)

Number Of Ingredients 18

2 cups dried pinto beans
3 cups water
1 cup coarsely chopped onion
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2 tablespoons chili powder
1/2 teaspoon dried chipotle powder (or more to taste)
2 tablespoons unsweetened cocoa
1 lb chuck steak, trimmed and cut into bite-size pieces
2 tablespoons tomato paste
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3/4 cup frozen corn kernels
1 (15 ounce) can diced tomatoes, drained
1/4 teaspoon kosher salt
7 teaspoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (to garnish)

Steps:

  • Wash beans thoroughly, soak overnight, and drain.
  • Place beans in slow cooker. Add water and next 7 ingredients.
  • Cook on LOW for 6 hours, till beans are tender.
  • Brown the meat well in a frying pan for 8 minutes. Stir in tomato paste and cook 1 minute. Then add the steak, peppers, corn, tomatoes, and salt to the beans, and cook an additional 30 minutes. If desired, add more chipotle chili powder for more heat.
  • Garnish with low-fat sour cream, if desired, and the fresh chopped cilantro.

Nutrition Facts : Calories 266.1, Fat 1.8, SaturatedFat 0.4, Sodium 156, Carbohydrate 51.3, Fiber 12.5, Sugar 5.2, Protein 14.8

OUR FAMILY FAVOURITE CROCK POT CHILI (OAMC)



Our Family Favourite Crock Pot Chili (Oamc) image

I finally got around to putting this recipe on Recipezaar! This is our family's favourite recipe. It is very kid friendly (no heat) so feel free to add something to spice it up if you like it spicy. I am posting this mainly so that I can access this recipe on "my shopping list" which is a feature I use here on Recipezaar all the time!

Provided by Pamela

Categories     One Dish Meal

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 small onion, chopped
1 (28 ounce) can white beans, in tomato sauce
1 (19 ounce) can kidney beans, drained
2 (10 ounce) cans condensed tomato soup
1 teaspoon taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 cup cheddar cheese

Steps:

  • Brown ground beef, (I like to do a huge batch of ground beef using Tish's recipe#31008 and it works perfectly) place into a Ziploc bag and throw into the freezer.
  • The night before serving, defrost overnight.
  • (I usually don't, but some people argue that cooking frozen meat in the crock pot is not safe.).
  • Throw everything into the crock pot and cook for 3-4 hours on high or 6-7 hours on low.
  • Garnish with cheddar cheese and serve.
  • I will sometimes serve this on buns as sloppy Joe's.
  • **If desired you can make the entire recipe and freeze already made, then heat to serve. This recipe freezes great!**.

SMOKY CHICKEN CHILI



Smoky Chicken Chili image

Make and share this Smoky Chicken Chili recipe from Food.com.

Provided by KathyP53

Categories     Chicken

Time 1h15m

Yield 9 cups

Number Of Ingredients 11

2 poblano chiles, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 (14 1/2 ounce) cans rotel, zesty chili-style diced tomatoes
3 cups shredded rotisserie-cooked chicken
1 (16 ounce) can navy beans
1 (15 ounce) can black beans, rinsed and drained
1 (12 ounce) can beer
1 (1 1/4 ounce) envelope white chicken chili seasoning mix (McCormick)

Steps:

  • Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat for 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients.
  • Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.
  • Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.

Nutrition Facts : Calories 317.1, Fat 10.1, SaturatedFat 2.3, Cholesterol 41.1, Sodium 527.8, Carbohydrate 32.7, Fiber 10.1, Sugar 2, Protein 22.4

SMOKY CHIPOTLE CHILI



Smoky Chipotle Chili image

Looking for a new and different chili recipe? This easy to make smoky chipotle chili is it. Serve this savory chili with a green salad and cornbread on a cold evening to warm you, your family or guests up. The recipe came from a Southwest Parent magazine.

Provided by CarolAT

Categories     Black Beans

Time 2h15m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 10

2 tablespoons canola oil, divided
1 1/2 lbs beef stew meat, well-trimmed and cut into 1/2 to 3/4 inch pieces
3 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes with green pepper and onion, undrained
12 ounces beer
2 tablespoons adobo sauce
1 tablespoon chipotle chile in adobo, minced
2 (15 ounce) black beans, rinsed
3 tablespoons masa harina
reduced-fat sour cream

Steps:

  • Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
  • Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
  • Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
  • Serve chili with a dab of sour cream on top of each serving.
  • Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.

CHIPOTLE CHICKEN CASSEROLE



Chipotle Chicken Casserole image

A one-pot, family-style meal with smoky chipotle flavor. Yet to try, posted for safekeeping. From lifestyle.msn.com .

Provided by Tee Lee

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

nonstick cooking spray
2 cups frozen whole kernel corn or 2 cups fresh whole kernel corn
3 cups frozen cubed hash brown potatoes
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
2 chipotle chiles in adobo, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
4 (4 -6 ounce) boneless skinless chicken breast halves
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup colby-monterey jack cheese, shredded (3 ounces)

Steps:

  • Coat a 2-quart round casserole with nonstick spray; set aside.
  • Coat an unheated large nonstick skillet with nonstick spray.
  • Heat skillet over medium-high heat.
  • Add corn; cook about 5 minutes or until corn begins to lightly brown.
  • Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
  • Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
  • Remove from heat; transfer mixture to the prepared casserole.
  • Wipe skillet clean, add oil to skillet and heat over medium-high heat.
  • Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
  • Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
  • Place chicken on top of potato mixture in casserole.
  • Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
  • Sprinkle with cheese and serve hot.

Nutrition Facts : Calories 515.7, Fat 15.1, SaturatedFat 5.6, Cholesterol 91.4, Sodium 293.8, Carbohydrate 62.9, Fiber 6.4, Sugar 0.2, Protein 37.6

BACON WRAPPED CHICKEN (OAMC)



Bacon Wrapped Chicken (Oamc) image

This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!

Provided by TishT

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 5

12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter
salt
12 slices bacon

Steps:

  • Flatten chicken to 1/2" thickness.
  • Spread 3 tablespoons cream cheese over each chicken piece.
  • Dot with butter and sprinkle with salt; roll up.
  • Wrap each with a bacon strip.
  • Place, seam side down, in a greased pan.
  • Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
  • Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
  • If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
  • To cook from frozen state, thaw before cooking and follow directions above.

Nutrition Facts : Calories 317.6, Fat 21.5, SaturatedFat 10.4, Cholesterol 127.7, Sodium 342, Carbohydrate 1.6, Sugar 1.2, Protein 28.2

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