Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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Next: How to Store Chicken
A big helping of this healthy Southwestern chili is the epitome of comfort. Chicken pieces are simmered with spicy jalapeños, poblanos, and red onion, then shredded and added back to the pot for a deep, developed chicken flavor. Smashing some of the cannellini beans thickens the broth, and a squeeze of lime juice at the end balances the richness and heat with a bright kick. Crumble some homemade tortilla chips over a heaping bowlful. Serve with our Jalapeño Poppers or Poblano Pepper recipe.
Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.
The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.
This dish was featured as part of our photo gallery of chili recipes.
We also recommend our easy spicy ground turkey chili recipe.