What's to Eat tonight?

They are calling for snow YEA! Why not make Chili! Here is a new recipe given to me this week that I plan on trying tonight. Yummy!

Ingredients 15min prep time
4 cups chopped yellow onion (about 3 onions)
1/8 cup olive oil
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded and diced large
1 tsp chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes, or to taste
2 tsp salt
2 (28oz)cans whole peeled plum tomatoes in puree undrained
1/4 cup minced fresh basil leaves
4 split chicken breast, bone in, skin off
ground pepper to taste

for serving
Chopped onion, corn chips, grated cheddar, sour cream

Directions
Cook the onions in the oil over medium-low heat for 10-15 minutes or until translucent. Add garlic and cook for 1 minute more. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven 350 degrees F.
Rub the chicken breasts with olive oil and place them on a backing sheet. Sprinkle to taste with salt and pepper. Roast the chicken for 35-40 minutes, until Just cooked. Let cool slightly. Separate the meat from the bones and cut into 3/4 inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.
Serve with the toppings, or refrigerate and reheat gently before serving.

total cook time 1hr 45 min Serves 6

Stay Warm