How to make it

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  • Add the garlic and cook for 1 more minute.
  • Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
  • Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 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.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper.
  • Roast the chicken for 35 to 40 minutes, until just cooked.
  • Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.
  • Serve with the toppings, or refrigerate and reheat gently before serving.

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  • torie8579 10 years ago
    I had this before and it was awsome!!!
    Was this review helpful? Yes Flag

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