A friend at work told me she had gone to the blog to try to find out what I had heated up for lunch the day before that smelled so good. I realized it was Chicken Chili and I hadn’t posted the recipe yet. I made a pot of this before Christmas and froze it in individual servings. It has been a life saver on all the wet and cold days we have been having in the Carolinas.
The ingredients may not not look like anything special, but when combined they produce a chili that is lighter than most but still delicious, and with no beans. You could take a short cut and use rotisserie chicken, but this is one of those times when you shouldn’t. Try roasting the chicken in the oven while you are preparing the chili. I forget how easy it is to roast chicken breasts and how juicy and tender they are.
How to roast chicken breasts:
Start with bone in chicken breasts with the skin, this will give you more flavor. Rub them with olive oil and salt and pepper both sides. Place them on a foil lined rimmed baking sheet and cook at 350º for 35 minutes. That’s it. You will have super moist and delicious chicken to use for whatever dish you are making.
While your chicken is cooking you can make the chili. You’ll start by cooking your onions and then add seasoning, peppers and tomatoes and let it simmer for about 30 minutes. I like to add just a bit of sugar to cut the acidity of the tomatoes at the end. By the time that’s finished, your chicken will be cool enough to cut off the bone and add to the vegetables. Simmer an additional 30 minutes and you have an amazing chili.
You can serve with your favorite toppings, but honestly, it’s great all by itself and it’s even better the next day. As soon as I finished off the last bowl, I immediately made another batch to get me through the cool wet weather that apparently is never going to stop.
Chicken Chili is just what you need to get through the last of the winter. While healthy and easy to make with simple basic ingredients, it is still one of my favorites.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 13 cups 1x
- Category: entree
- 4 chicken breasts, bone in, skin on
- olive oil
- salt and pepper
- 4 cups onions, chopped, about 2 onions
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 red bell pepper, diced
- 2 yellow pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne
- 2 teaspoons salt
- 2 28 ounce cans whole peeled poum tomatoes , undrained
- ¼ cup fresh basil, minced, or 2 teaspoons dry
- 1 tablespoon sugar, optional
1. Preheat oven to 350º. Line rimmed baking sheet with foil.
2. Rub chicken breasts with olive oil and generously season with salt and pepper. Place on prepared sheet and bake for 35-40 minutes.
3. While chicken is roasting, prepare chili.
4. In a large pot or Dutch oven, heat olive oil over medium heat and cook onions until translucent, 10 minutes. Add garlic and cook an additional minute. Add peppers, chili powder, cumin, red pepper flakes, cayenne, and 2 teaspoons salt. Cook for 1 minute.
5. Crush the tomatoes by hand and add with juices to the pot. Add basil and bring to a boil. Reduce the heat to simmer and cook, uncovered for 30 minutes, stirring occasionally. Taste and if needed, add 1 tablespoon sugar and cook an additional minute. Salt and pepper to taste.
6. When the chicken has cooled enough to handle, remove the skin and bone and cut into 1 inch chunks. Add to the chili and simmer, uncovered for 30 minutes.
7. Serve with corn chips, sour cream or cheddar cheese