Chili Verde (OAMC)

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“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!”
9hrs 30mins

Ingredients Nutrition


  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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