Chili with Chicken and Black Beans

• 2 medium chopped organic sweet Vidalia onions
• 1/8 cup extra virgin olive oil, plus extra for chicken
• 6-8 cloves of minced garlic
• 2 organic red bell peppers, large-diced
• 2 organic yellow bell peppers, large-diced
• 2 cans of organic black beans, drained
• ¼ cup chili powder, (or to taste)
• ¼ cup ground cumin, (or to taste)
• 1/4 teaspoon dried red pepper flakes, (or to taste)
• 1/4 teaspoon cayenne pepper, (or to taste)
• 2 teaspoons sea or kosher salt, plus more for chicken
• 2 (28-ounce) cans organic whole peeled plum tomatoes in puree, undrained (I love the “Muir Glen” Fire Roasted Whole Tomatoes)
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Sauté 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 peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the black beans and 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 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 hot, or refrigerate and reheat gently before serving.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Chili with Chicken and Black Beans