Recipe Yields: 24 servings (1½ cups per serving)
Recommended Packaging: freezer bags or other packaging of choice
Ingredients and Instructions
2 pounds dry great northern white beans or
9 pounds canned white beans, drained and rinsed
In a large stockpot, soak beans overnight. Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.
6 cups cooked beans (from above beans)
2 cups chicken stock or canned broth
Work in batches as necessary. Puree half of beans with chicken stock or canned broth in a blender or food processor. Set aside. Reserve other half to return to chili.
9 pounds boneless, skinless chicken breasts
Bake or poach chicken. Cut into bite-sized pieces and refrigerate. Discard juices.
olive or vegetable oil
3 medium onions, chopped
1 yellow or red bell pepper, seeded and diced (may substitute green bell pepper)
1 tablespoon garlic, pressed or minced
Work in batches as necessary. In a large skillet or Dutch oven over medium heat, heat oil. Sauté onions, peppers, and garlic until tender. Remove from heat and set aside.
8 cups chicken stock or canned broth
½ cup cornstarch
½ cup water
3 cups reduced fat milk (not skim)
3 tablespoons chili powder
3 tablespoons ground cumin
3 tablespoons Tabasco sauce
16 ounces canned chopped mild green chilies
5 cups reduced fat Cheddar or Co-jack shredded cheese (not non-fat)
1½ pounds reduced fat sour cream (not non-fat)
Work in batches as necessary. In a large stockpot over medium heat, add chicken stock or canned broth and bring to a simmer. In a separate bowl, combine cornstarch and water. Slowly whisk cornstarch mixture into chicken stock or canned broth and continue simmering until slightly thickened. Slowly add milk, stirring constantly until well blended and slightly thickened. Stir in sautéed vegetables, chili powder, cumin, Tabasco sauce, and green chilies. Add pureed bean mixture and simmer 5 to 10 minutes. Remove from heat and transfer to a large container for combining ingredients. Stir in shredded cheese and sour cream. Add remaining beans and cooked chicken and stir until evenly combined. Divide evenly among desired packaging. Cool. Freeze.
Defrost in refrigerator. Remove from packaging. Transfer to saucepan or microwave safe dish and simmer gently over low heat. Serve with a dollop of sour cream, chopped fresh tomato, and grated cheese, if desired.
Divide and Conquer
Strategize batch sizes based on available containers/cookware.
Cut chicken into bite-sized pieces.
Chop and sauté vegetables.
Prepare and label all packaging.
Posted by Becki