Shelly's Recipe

CHICKEN CHILI (Barefoot Contessa)

Category: Chili

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes, or to taste
1/4 tsp cayenne pepper, or to taste
2 tsp kosher salt
2 (28-oz) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
19 oz can of kidney beans
2 chicken breasts, cooked
Freshly ground black pepper

For serving: Chopped onions, corn chips, grated cheddar, sour cream

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. Add the tomatoes, basil and kidney beans.

Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add the chicken and simmer uncovered for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. Serves: 6