Chicken Chili

Chicken Chili

Do you like chili? Then try this chicken chili. It’s like no other.

Ingredients

  • 3 chopped yellow onions (1 1/2- 2 recommended)
  • ¼ cup olive oil, plus extra for chicken
  • 4 cloves minced garlic
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ tsp. dried red pepper flakes or to taste
  • ¼ tsp. cayenne pepper, or to taste
  • 2 tsp. salt, plus more for chicken
  • 2 28-ounce cans whole peeled plum tomatoes in puree, undrained
  • 5 drops doTERRA Basil Essential Oil
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground pepper

chicken chili

Directions

  1. Cook the onions in the olive oil over medium-low heat for 10 to 15 minutes, until translucent.
  2. Add the garlic and cook for 1 more minute.
  3. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne pepper, and salt. Cook for 1 minute.
  4. Crush the tomatoes by hand or in batches in a food processor (don’t pulse for too long if using a processor-doing it in by hand is recommended).
  5. Add tomatoes and basil oil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  6. Preheat oven to 350 degrees. Rub chicken breasts with olive oil and place on baking sheet. Season generously with salt and pepper. Roast chicken for 30 to 35 minutes until cooked.
  7. After letting it cool for a few minutes, remove bone and skin and shred or cut into chunks. Add chicken to the chili and simmer for another 20 minutes. Enjoy!

 

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