Friday, February 17, 2017

Chicken Chili - Recipe

This was my first try at making chicken chili. I really liked it! The original recipe is by Ina Garten and can be found here.

  • 4 cups chopped organic yellow onions (3 onions)
  • 1/8 cup good olive oil
  • 1/8 cup minced organic garlic (2 cloves)
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 teaspoons kosher salt, plus more for chicken
  • 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 organic boneless skinless chicken breasts
  • Freshly ground black pepper
  • Optional toppings for serving: corn chips, grated cheddar, chopped onions,  sour cream or non-fat Greek yogurt


  1. Cook the onions in the oil over medium-low heat for 10 minutes, until translucent. 
  2. Add chicken breasts and brown on both sides - 5 minutes.
  3. Add the garlic and cook for 1 more minute. 
  4. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. 
  5. 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. 
  6. Add the chicken breasts.
  7. Bring to a boil, then reduce the heat and simmer, uncovered, for 25 minutes, stirring occasionally.
  8. Remove the chicken and let rest for 5 minutes. Shred the meat and return it to the chili for another 5 minutes.
  9. Serve hot with optional toppings.

Makes 5 servings. Enjoy!

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