Chicken Chili

Serves 6 to 8
Prep Time: 20 to 30 minutes
Cooking Time: 1 hour

Ingredients

• ⅓ cup canola oil
• 2 onions, chopped finely
• 1 tablespoon minced garlic
• 1 red bell pepper, cored, seeded, and diced
• 1 yellow bell pepper, cored, seeded, and diced
• 1 (400-gram) can who;e tomatoes
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• Pinch of dried red pepper flakes
• Pinch of cayene pepper
• 1 teaspoon salt
• 2 whole chicken breasts
• ¼ cup extra virgin olive oil
• 2 tablespoons chopped fresh basil leaves
• Salt and freshly ground pepper, to taste
• 1 (450-gram) can red kidney beans, drained

FOR THE TOPPING

• 1 onion, chopped finely
• 1 small pack corn chips, crumbled
• ¾ cup grated Cheddar cheese

Procedure
1. Heat oil in a pan. Sauté onions and garlic until onions are translucent. Add bell peppers and cook for a few minutes. Add tomatoes, chili powder, cumin, red pepper flakes, cayenne pepper, and salt. Bring to a boil and simmer for 20 minutes.

2. Meanwhile, rub chicken breasts with olive oil and chopped fresh basil. Season with salt and freshly ground pepper. Roast in a 350°F oven for 30 to 40 minutes. Let cool completely.

3. Remove chicken meat from the bone and cut into chunks. Add meat to the tomato mixture and pour in canned kidney beans. Simmer for another 10 minutes.

4. Make the topping: Combine all ingredients in a bowl. Sprinkle on top of chicken chili.