Chicken Chili

There is something so cozy about Sundays in the fall and winter.  I love watching football, relaxing at home and having some chili cooking on the stove-and of course eating the chili!  Chili is something that is really versatile and can easily be adapted to suit your tastes and what you have in your pantry, so it is something that we have quite often.  Plus, I love making a big batch of it and enjoying it later in the week.

This was the first time I used chicken (that wasn't ground) for chili and I have to say, this recipe is a keeper! Matt and I loved everything from the large pieces of chicken to the sweet yellow peppers to the hint of heat from the cumin.  This is a chili that we will be having on many more Sundays!

Chicken Chili

4 cups chopped yellow onions
1/8 cup olive oil, plus extra for chicken

2 cloves garlic, minced garlic
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 split chicken breasts, bone in, skin on

Freshly ground black pepper

Chopped onions, corn chips, grated cheddar, sour cream, avocados, other desired toppings for serving

In a large Dutch oven, heat the oil over medium low heat.  Add the onions and saute 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 2 more minutes. Roughly chop the tomatoes or crush by hand. Add to the pot along with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Meanwhile, 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. Set aside and allow to cool slightly, until no longer too hot to touch. 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.

Source: Ina Garten Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun