CHICKEN CHILI

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 4 cups chopped yellow onion (2-3 onions)
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 3 bell peppers
• 2 tsp. chili powder
• 2 tsp. ground cumin
• ¼ tsp. red pepper flakes
• ½ tsp. cayenne pepper
• ½ tsp. dried oregano
• 1 chipotle chili in adobo sauce, finely diced
• 2 tsp. kosher salt
• 2 (28 oz.) cans whole peeled tomatoes in puree, not drained
• 2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)

Directions 1. Preheat the oven to 375 degrees F.  Line a baking sheet with foil.  Place the chicken breasts on the foil, and season with salt and pepper.  Fold the foil over the chicken breasts to make a “packet”.  Roast 30-40 minutes, or until the chicken is cooked through (about 165 degrees internal temp).  Allow to cool enough to handle, then shred or chop into bite-sized pieces.
2. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. 
3. Sauté the onions 10-15 minutes, or until tender and translucent. 
4. Add the garlic to the pot and sauté just until fragrant, about 1 minute. 
5. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt.  Cook 5 more minutes. 
6. Using clean kitchen shears, cut the tomatoes in the open can roughly.  Add the tomatoes with the puree to the pot and bring the mixture to a boil.  Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
7. Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.