Monday, April 18, 2011

Mango-Chicken Chili

This is a recipe I adapted to become a freezer meal. So easy, yummy, and healthy! Throw everything into a bag to freeze, thaw, then cook in a crockpot. I served it over rice with a bit of cheddar cheese on top. You can also serve it with cornbread and a salad. :)

2 lbs skinless, boneless chicken breasts, cut into large cubes
1 large sweet potato, peeled and cut into cubes
1 16-oz jar mango peach salsa
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1 can pinto beans, drained and rinsed

Add all the ingredients into a freezer bag; seal and freeze. Thaw in refrigerator at least overnight. Add entire contents to a crockpot; cover and cook on low for 4 hours.

3 comments:

Lisa said...

We had this last night for dinner and it was really good. Both the hubby and James ate it all up.

mary said...

This is delicious! My girls loved it! We served it over rice as well. Next time I might add a little more liquid and eat it more as soup

Nico said...

omg, I have to try this!