Make-Ahead Smokey Chipotle Chicken Chili

• 1 lb. (450 g) lean ground chicken
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 fl oz/786 mL) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1 can (19 fl oz/540 mL) black beans, rinsed
• 1 green pepper, chopped
• 1/3 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce
• 1 Tbsp. chili powder
• 1/4 cup chopped fresh cilantro
• 3/4 cup Cracker Barrel Shredded Tex Mex Cheese

1. Cook and stir first 3 ingredients in large skillet on high heat 5 min.
2. or until chicken is done.
3. Stir in tomatoes, beans, peppers, barbecue sauce and chili powder.
4. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally.
5. Cool completely.
6. Spoon chili into freezer container; freeze up to 1 month.
7. Thaw chili in refrigerator overnight.
8. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min.
9. or until heated through, stirring occasionally.
10. Stir in cilantro just before serving.
11. Top with cheese.

lean ground chicken, onion, garlic, green pepper, bullseye, chili powder, fresh cilantro

Taken from www.kraftrecipes.com/recipes/make-ahead-smokey-chipotle-chicken-chili-130647.aspx (may not work)