Chicken Chili

In a large Dutch oven or pot, cook onions in a drizzle of oil over medium-low heat until tender. Add garlic and cook for 1 minute. Add chopped yellow and red bell peppers, all the spices (chili powder, cumin, cayenne, red pepper flakes and salt and pepper) and cook for an additional minute.

Add the 2 cans of whole tomatoes, gently breaking them apart with your hands. Be careful of the juices inside the tomatoes…it could get messy! Also, add the can of crushed tomatoes. Bring to a boil with the lid on and then reduce to a simmer and cook for 30 minutes.

In the meantime, pull the meat from the chicken. You can either chop it or shred the pieces of meat. Rinse the kidney beans until the water no longer has “foam”. Add both to the chili and simmer for 15 minutes so that chicken and beans can heat through.

I like to serve mine with grated cheddar cheese, sour cream, green onions, and jalapeno-cheddar corn bread. The chili is even better the next day!