For someone who doesn’t care much for tomatoes, I sure do cook with them a lot! But I guess I came to realize that they are a staple in many recipes, especially chili.
I got this idea for Chicken Chili from my mom. When she saw my What’s in the Box post the other day, she jumped at the opportunity to offer me a yummy way to use those beautiful yellow bell peppers.
I can’t say I have made a lot of chili in my day. Actually, thinking back I have never really eaten a lot of chill in my day either. But for some reason, this recipe was calling out for me to cook it. Plus, Freddie loves chili, so I figured I was in a win-win situation.
This chili is different from traditional chili in that there are no beans or ground meat. Instead, its full of fresh herbs, veggies and baked chicken. These ingredients keep the chili lighter so it doesn’t weigh you down. You can serve the chili a la carte or over rice. I served mine with a green salad made with red butter lettuce, carrots, celery and olive oil and vinegar dressing.
What makes this recipe great is that it is super easy to make. It does require some time while the chili simmers but there is little prep and not a lot of time spent over the stove. For those of you who work, this would be a great recipe to whip up over the weekend. It makes more than enough for leftovers for lunches during the week and also freezes well for later. For stay at home moms, you could prep the veggies and chicken while your little one takes a nap and then just stay close to the stove to babysit the chili while it simmers. That way you are not stuck in the kitchen for hours.
I am a huge wimp when it comes to heat so I was very conservative with the seasonings, but you can always add more if you like it hot! There is also room for you to get creative with different ingredients such as chorizo, sun-dried tomatoes or beans.
8 cups chopped yellow onions (4-6)
1/4 cup good quality olive oil (plus more for chicken)
1/4 cup minced garlic (8-10 cloves)
4 red bell peppers, cored, seeded and large diced
4 yellow bell peppers, cored, seeded and large diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried pepper flakes, or to taste
1/2 tsp cayenne pepper, or to taste
4 tsp kosher salt (plus more for chicken)
4 28 oz cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
freshly ground pepper
1. Preheat oven to 350 degrees
2. Cook onions in the oil over medium-low heat for 10-15 minutes until translucent. Add garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute.
3. Crush tomatoes by hand or in batches in the food processor fitted with a steel blade (pulses 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
4. Rub the chicken breasts with olive oil and place on a baking sheet. Sprinkle generously with salt and pepper. roast the chicken for 35-40 minutes until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut unto 3/4 inch chunks. Add to the chili and simmer, uncovered for another 20 minutes.
5. Serve with chopped fresh onion, grated cheddar cheese, dollop of sour cream and some tortillas chips.
Recipe from Barefoot Contessa Parties! Makes 12 servings, but is easy to half.
It is the perfect time of year for a delicious meal like this. It definitely hit the spot! I am looking forward to the leftovers in the days to come :)