Chicken Chili

Looking to beat those winter blues, here's an easy dish that will keep you warm and fulfill those New Years resolutions to get healthy or stay healthy! It's far from conventional chili, but has a little chili like heat and well, it taste like a delicious enchilada in a bowl, so give it a try! I like to kick it up with more chili powder and usually habanero chili powder instead of the normal kind. This should feed you at least a few days out of the week before you'll want to make more. I wanted to share this with you because it's so good, so healthy and it's so easy!

Taken from Ina Garten : Food Network

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 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
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Directions

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. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). 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 to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it 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.

We love it on a little rice, with some cheese and sour creme. Go light on all those things if you're counting calories. The chili is really healthy, but the rice is full of carbs and sugars and the cheese and sour creme full of fat and all that equals calories which equals packing on the pounds. Everything is ok in moderation, just learn to control yourself and make healthy choices!

Enjoy!