Chicken Chili

  • Ready in 2h

  • Serves 6

  • 378 calories

  • 37.86g carbs

Chicken Chili is a caveman, gluten free, dairy free, and primal main course. For $2.56 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 266 calories, 21g of protein, and 8g of fat. This recipe serves 6. Head to the store and pick up garlic, basil leaves, chicken breasts, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your The Super Bowl event. 146 people were impressed by this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 2 hours.

15 ingredients

  1. 6 servings bell pepper
  2. 1/4 tsps cayenne pepper
  3. 4 chicken breasts
  4. 1 tsp chili powder
  5. 1/4 cups fresh basil leaves
  6. 2 cloves garlic
  7. 1 tsp ground cumin
  8. 2 tsps kosher salt
  9. cups olive oil
  10. 6 servings onions
  11. 56 oz plum tomatoes
  12. 2 large red bell peppers
  13. 1/4 tsps red pepper flakes
  14. 2 large yellow bell peppers
  15. 4 cups yellow onions

Instructions

  1. Watch how to make this recipe.
  2. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  3. Add the garlic and cook for 1 more minute.
  4. 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).
  5. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  6. Preheat the oven to 350 degrees F.
  7. Rub the chicken breasts with olive oil and place them on a baking sheet.
  8. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked.
  9. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.
  10. Add to the chili and simmer, uncovered, for another 20 minutes.
  11. Serve with the toppings, or refrigerate and reheat gently before serving.
Chicken Chili

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