Chicken Chili

I have been told numerous times now that this is the only chili that people will eat now, no going back. It's pretty easy to make, healthy, and will feed you for a week or two, depending on if you tell others that you made it.

Chicken Chili Extravaganza

3 boneless skinless chicken breasts
2 large sweet yellow onions
2 garlic cloves, finely chopped
3 red peppers
3 yellow peppers
2 28oz cans diced tomatoes
1 15oz can pinto beans, drained
1 15oz can great northern beans, drained
fresh basil
2 t chili powder
2 t roasted red pepper flakes
1 t ground cumin
1 t cayenne pepper

Cover chicken with salt, pepper and olive oil. Bake at 350 until barely cooked.

Chop onions and saute in olive oil in large pan. After ten minutes, add chopped garlic. Let cook together for three minutes, then add the rest of the ingredients and mix well. When chicken is done baking, cut into small pieces and add to the rest of the chili mixture. Let cook for 30 minutes on low heat.

I don't serve with anything but cornbread on the side, which I will later post Anna's recipe for the best cornbread. Picture of chili will also come later when I get Bethany to send it to me.

love rae