Chicken Chili

4 split chicken breasts (bone-in, skin-on)
1 Tbsp. olive oil
3 large onions, chopped
2 garlic cloves, minced
2 red bell peppers,seeded and large-diced
2 yellow bell peppers, seeded and large-diced
1 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. red pepper flakes
1 tsp. kosher salt
2 (28-oz.) cans whole tomatoes
1/4 cup fresh basil leaves, minced
Freshly ground black pepper

Preheat oven to 350 degrees F. Place chicken breasts on a baking sheet and generously sprinkle with kosher salt and pepper. Roast breasts for about 40 minutes, or until just cooked. Allow to cool slightly.

While chicken is roasting, heat 1 Tbsp. olive oil in a large Dutch oven and add onion. Saute about 10 minutes, until onion is translucent. Add garlic and cook for 1 minute. Add bell peppers, chili powder, cumin, red pepper flakes and salt. Cook another 1 minute. Crush tomatoes either by hand or with a food processor and add along with the basil. Bring to a boil, lower heat and simmer, uncovered, about 30 minutes.

Cut meat from chicken into large chunks and add to the chili. Continue to simmer, uncovered, for 10 to 20 minutes.

Serve with your favorite condiments: plain Greek yogurt, avocado, chopped green onions, grated cheddar cheese, corn and even beans ! 

Serves: 6
WW PP Per serving: 6