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. An added plus is that it's low carb.
Preheat oven to 350º. Line rimmed baking sheet with foil.
Rub chicken breasts with olive oil and generously season with salt and pepper. Place on prepared sheet and bake for 35-40 minutes.
While chicken is roasting, prepare chili.
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.
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.
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.