Chicken Chili

I'm not sure if everyone else is having this experience, but it has been very, very cold.  And when I am cold I become very, very hungry.  I've been making an effort to cut down on my red meat intake (besides burgers for dinner last night.  And strip steaks on Friday night.) but chili is such a great way to eat a lot of food, warm up, and not feel bad about it.

This chili is seriously yummy without the guilt - serve it with some corn bread, or sour cream and cheddar cheese! 

Chicken Chili
adapted from the Barefoot Contessa
(makes 10-12 servings)
:: 3 onions, diced
:: olive oil
:: s & p
:: 6 cloves garlic, minced
:: 3 red or yellow bell peppers, diced
:: 2 tsp chili powder
:: 2 tsp cumin
:: 1/2 tsp red chili flakes
:: 1/2 tsp cayenne pepper
:: 2 - 28 oz. cans whole peeled plum tomatoes, undrained
:: 1/4 cup minced basil leaves
:: 4 split chicken breasts, skin-on, bone-in**

Pre-heat oven to 350.  Rub chicken breasts with olive oil, salt, and pepper.  Put on baking sheet.  Roast chicken about 35 minutes.

Meanwhile, cook onions with garlic in olive oil until onions become translucent in a large pot.  Add bell peppers and spices.  Crush tomatoes with a spatula or by hand, add to pot with juice.  Bring to a boil and simmer about 30 minutes.

Let chicken cool until you can handle it.  Remove the skin and bones.  Cut into 1/2 inch dices.

Add to chili with basil leaves and simmer another 20-30 minutes. 

**can you use skinless, boneless chicken breast?  Of course.  But I strongly recommend using the skin-on version.  You barely add any more fat since you're removing it at the end anyway, it adds a ton more moisture and flavor, and it's probably a cheaper cut of meat at the store anyway.