Southwestern Chicken ChiliChili is a great dish to freeze and is great during these cold winter months too. I made a southwestern chili and once it cooled, I ladled it into quart size freezer bags. The bags hold a perfect serving amount for 2 people and I like how I can freeze them flat like a book - maximizing the space in my freezer!
(you could even make this in a crock pot, cool then place in heavy duty freezer bags)
2 tablespoons vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 pounds ground chicken or turkey breast
1 (14 1/2-ounce) can diced tomatoes
1 (10 3/4-ounce) can tomato puree
1 (15-ounce) can dark red kidney beans or great northern beans, drained and rinsed
1 (15-ounce) can sweet corn, drained and rinsed
2 (14 1/2-ounce) cans chicken broth
2 tablespoons dark chili powder
1 tablespoon ground cumin
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
flour as needed
In a large pot, heat vegetable oil over medium heat.
Add bell pepper, onion and garlic. Saute about 5 minutes, until onion is translucent.
Add ground turkey and cook, stirring occasionally and breaking up large chunks, until turkey is browned. Do not drain fat.
Add tomatoes, tomato puree, kidney beans and corn. Stir in broth.
Stir in the chili powder, cumin, salt, pepper and cayenne.
Bring to simmer, then reduce heat, cover and cook for 30 minutes, stirring occasionally to prevent sticking or scalding.
If the chili is too thick, add additional broth. If it is thin, stir 1/4 cup masa flour into an equal amount of water, then stir into the chili. Cook 5 minutes.
If the chili is still thin, repeat with an additional 1/4 cup masa flour.
Taste the chili and adjust the seasonings and spices to taste.