1 pound ground chicken (you can use chopped up chicken breast also)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dry oregano
1 teaspoon kosher salt
1 small can diced green chilies
2 (14oz) cans diced tomatoes
2 (14oz) cans chicken broth
2 (14oz) cans black beans (you can use whatever beans you like black just happens to be my favorite)
fresh cilantro
Preparation Instructions
Heat the oil over medium heat.
Add the onion and garlic and cook just until it starts to soften. Raise the temperature to medium-high and add the ground chicken. As it cooks stir it and chop it until it is in pretty small chunks. I like to use my handy-dandy mix ‘n’ chop from pampered chef because I can get the meat into very small chunks very easily.
Once the meat is cooked through add the chili powder, cumin, oregano and salt. Stir until everything is well coated with the spices.
Add the chilies, tomatoes and broth. Bring to a boil. Reduce heat, cover and simmer for 15 minutes (This is when I make my cornbread - it’s the perfect amount of time to mix it).
Add the beans, cover and simmer another 15 minutes (perfect time to cook the cornbread - one timer!).
Add fresh, chopped cilantro and serve. TO MAKE THIS A FREEZER MEAL
Make it, bag it up and freeze it.
When you are ready to eat it, simply place the bag in a pot of boiling water for about 45 minutes, or until heated through and serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/how-i-do-chili/