How to Make Chicken Chili?

Answer 1

Chili is a lot like soup, in the sense that exact measurements are not necessary. Big pieces and lots of them are what this comfort food is all about. With these cold winter days, there's nothing like a hot pot of food cooking away and filling the house with sweet aromas.

This is a great way to use those leftovers up. Throw whatever you have in a pot and call it your own-best-ever-out-of-this-world-spectacular chili.

Ingredients

2 large yellow onions

2 cloves garlic

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

Red pepper flakes (optional)

1 teaspoon kosher salt

2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained

1 pound boneless skinless chicken cutlets, cooked

For Chili:

1. 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.

2. Add the bell peppers, chili powder, cumin, and salt. Cook for 1 minute.

3. Crush the tomatoes by hand or in batches in a food processor. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

4. Add the chicken to chili and simmer, uncovered, for another 20 minutes. Serve with sour cream, grated cheese or tortilla chips.