Chicken Chili~

Adapted from Ina Garten


2 yellow onions, chopped

2 tablespoons olive oil

4 cloves garlic, minced

4 bell peppers (I used 2 red, 1 orange and 1 yellow), chopped

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

2 teaspoons kosher salt

2 28-ounce cans whole peeled plum tomatoes with juice (I use San Marzano)

1/4 cup basil, minced

4-6 boneless skinless chicken breasts, cooked and chopped

Freshly ground pepper, to taste

Tortilla chips to garnish

Shredded cheddar cheese to garnish

Sour cream to garnish


Cook the onions in the olive oil till translucent, about 10 minutes. Add garlic and cook 1 minute. Add peppers and seasonings (except for fresh basil)and cook for about a minute. Add tomatoes with juice, and use spatula to cut into bite sized pieces. Cook about 20 minutes. Add chicken and basil and simmer about 20 more minutes.


Serve with tortilla chips, shredded cheese and sour cream.


Serves 6.

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