I decided to try a red chicken chili and a white chicken chili, and frankly we enjoyed the white version which I’ll be posting shortly more not to mention it couldn’t have been any easier. All and all, I think I’m still in search of a “go-to” chicken chili recipe. While this was by no stretch of the imagination not good chili, it just didn’t inspire me to want to make more of it, that is if you can even see it under my traditional pile of cheese!
Recipe adapted from Pink Parsley; from Barefoot Contessa Parties!
- 3 cups chopped yellow 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
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon dried oregano
- 1 chipotle chili in adobo sauce, finely diced (I would leave this out next time. It wasn’t in the original recipe, and it was a little too “smoky” for me in this.)
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled San Marzanno tomatoes in puree, undrained
- 3 boneless, skinless trimmed chicken breasts
- 2 cans beans, rinsed and drained (any combination or type) (I used black beans.)
- Freshly ground black pepper
- 1/4 cup fresh basil, minced (I didn’t have this on hand so I omitted, but I do think it would have added a nice flavor.)
Rub the chicken breasts with olive oil and place them on a baking sheet lined with foil. Season well with salt and pepper. Roast the chicken for 40 to 45 minutes until cooked. Let cool slightly, and cut into 1/2-inch chunks.
Meanwhile, heat olive oil in a large stockpot or dutch oven. Sautee onions 10-15 minutes, or until softened and translucent. Add chopped bell peppers and all the spices, and cook an additional 5 minutes.
Roughly chop the tomatoes; either use your hands to break them apart as you add them to the pot, or pulse a few times in the food processor. Add tomatoes and their puree to the onions and peppers, and bring to a boil. Reduce heat, and allow to simmer, uncovered for 30 minutes. Stir occasionally.
Stir in the chicken and beans, and allow chili to simmer for an additional 20 minutes. Serve with desired toppings.