Make-Ahead Smoky Chipotle Chicken Chili

Ingredients

• 0.3 cup & spicy barbecue sauce sweet kraft
• 15.5 oz black beans rinsed canned
• 28 oz canned tomatoes diced undrained canned
• 0.8 cup four cheese shredded with a touch of philadelphia mexican style kraft
• 1 Tbsp chili powder 
• 1 tsp chipotle chile pepper powder 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1  bell pepper green chopped
• 2  green onions chopped
• 1 lb ground chicken lean
• 1  onion yellow chopped

Equipment

• frying pan
• sauce pan

Directions

1. Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done.
2. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
3. Spoon chili into freezer container; freeze up to 1 month.
4. Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.