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Roasted Chicken Chili

A refreshing spin on chili!  This is light but full of flavor.

Ingredients

  • 4 cups (3 large) chopped yellow onions
  • 1/8 cup olive oil (plus extra for chicken)
  • 2 cloves garlic, minced
  • 2 red bell peppers, large diced
  • 2 yellow bell peppers, large diced
  • 1 tsp chili pepper
  • 1 tsp ground cumin
  • 1/4 tsp dried red pepper flakes
  • 1/4 tsp cayenne pepper
  • 2 tsp kosher salt (plus extra for chicken)
  • 2 - 28 ounce cans whole peeled tomatoes in puree
  • 4 boneless skinless chicken breast
  • Fresh ground pepper

Method

  1. Rub chicken with olive oil and place on baking sheet.  Sprinkle generously with salt and pepper.  Roast at 350 for 20 minutes until just cooked.  Cool slightly.  Cut into 3/4" cubes, set aside.
  2. Cook onions in oil over medium-low heat for 10 to 15 minutes, until translucent. 
  3. Add bell peppers, chili powder, cumin, pepper flakes, cayenne and salt.  Cook for 1 minute.
  4. Crush the tomatoes, add to the pot along with the basil.  
  5. Bring to boil, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  6. Add chicken to chili, simmer uncovered for 20 minutes.

Makes 6 servings, 156 calories, 8g carbohydrates, 16g protein, 7g fat