Southwestern Chicken Chili

I decided to try something a little different and found the recipe with my freezer meal workshop meals and found this to peak my interest.  Boy am I glad I made it, besides being delicious and tasting better each day after I made it the guys loved it!!! That is always my first priority is how can I get them to eat healthy (including veggies) and walk away from the table still liking me.

Below is the recipe - you make so much that I suggest taking half of it and freezing it for another meal down the road.

You will use 2 different freezers bags - I suggest even if you are not making in advance that you add the items to the bags to smush and blend together.  Works so much better than a bowl when trying to get the sauces and seasonings into the meat.

in one bag -
1 lb. ground chicken (extra lean 95/5/ if avail)
1 tbsp garlic grapeseed oil
2 tsp rancher steak rub
smush this all together, seal bag until used

in another bag
1 15oz can diced tomoatoes
1 can black beans, rinsed and drained
1 15 oz can tomato sauce
1/2 medium onion chopped
2 cusps frozen corn
1 can diced green chilis
1/4 cup wildtree fiesta salsa
4 tsp wildtree chicken bouillon base
2 cups water
smush to blend this bag - seal bag until used

when ready to cook: empty the chicken bag only into a large stockpot over medium high heat and saute for 5 minutes  - stirring to cook through.  Add the 2nd bag of sauce/beans/vegetables etc.  Bring to a boil over high heat.  cover and simmer for 20 minutes.  Optional: top with sour cream and grated cheese.