Chipotle Chili

*10 Ing. or Fewer *Gluten-Free
Makes 6–8 servings
Prep. Time: 30 minutes Cooking Time: 3–6 hours Ideal slow-cooker size: 3- to 4-qt.
Needed at Time of Preparation:
1¼ lbs. boneless, skinless chicken thighs, cubed
2 cloves garlic, chopped
1 lb. butternut squash, peeled and cubed
15-oz. can pinto beans, rinsed and drained
juice and zest of ½ an orange
2–3 chipotle peppers in adobo sauce, minced
2 Tbsp. tomato paste
Preparation Instructions:

  1. In a skillet on high heat, brown chicken cubes in butter until they have some browned edges.
  2. Place chicken as well as the rest of the ingredients into a gallon-sized freezer bag.
  3. Taking out as much air as possible and seal. Let cool.
  4. Label bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    CHIPOTLE CHILI
    Makes 6–8 servings
    Cooking Time: 3–6 hours Ideal slow-cooker size: 3- to 4-qt.
    Needed at Time of Cooking:
    2 green onions, sliced
    chopped cilantro, optional

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook 3–4 hours on High or 5–6 hours on Low, until chicken is done.
  4. Mash some of the stew with a potato masher to make it thicker.
  5. Stir in green onions and cilantro, if using. Serve hot.

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