The cold days that we get here in North Carolina are far and few between. It seems that 70 in January is the norm. That’s too warm to make chili, but we were lucky to have a dip in the temperature so Pete could make this amazing chicken chili.
Yes, I said a dip in temperature was lucky. It was about 40 degrees. It wasn’t cold like the New York winters we’re used to … and believe me, I don’t mind. This mild winter, it cuts down on my soup days, but it cuts down on my jacket wearing days too, so it’s a good trade off.
If you’re still having cold days, you’re gonna want to try this chicken chili.
What You’ll Need:
- 2 onions, chopped
- Olive oil
- 1/8 cup minced garlic
- 2 red peppers
- 2 green peppers
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. red pepper flakes
- 1/4 tsp. cayenne pepper
- 14.5oz. can roasted tomatoes, undrained
- 14.5oz. can diced tomatoes, undrained
- 1 tsp. Italian seasoning
- 2 15.5oz. cans kidney beans, undrained
- 1 tsp. tomato paste
- 4 chicken breasts
- Ground black pepper
- 1 cup rice
What You’ll Do:
Preheat the oven to 350 degrees.
Place the chicken breasts on a foil-lined baking sheet. Rub them with oil, add salt and pepper, then roast for 35 to 40 minutes, until just cooked.
Cool, then shred the meat from the bones.
While chicken is cooking, cook the onions in the oil over medium-low heat for 10 to 15 minutes.
Add the garlic and tomato paste and cook for one minute. Add both peppers, beans, chili powder, cumin, red pepper flakes, cayenne, Italian seasoning, black pepper, and salt. Cook for one minute.
Blend one of the cans of tomatoes in a blender until smooth. Add to the pot. Also add the second can of tomatoes (unblended). Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Add chicken to the chili and simmer, uncovered, for 20 minutes.
Serve over rice.