Last week the temperatures dropped down to the 60s and it was rain, rain, rain for days on end. On a Sunday afternoon with nothing to do, we were contemplating going out to eat for the 3rd or 4th time in one weekend, but I wasn’t really feeling the idea of leaving the house. I decided it was time to take out the canned tomatoes and make a chili!

Last season we made about one pot of chili per week. I like my chili kind of mild, and I always appreciate a chili with interesting and unique ingredients. Stu likes his one way: meat. meat. jalapenos. and more meat. I found a recipe that had a little bit of both.

Chicken Chili
from Annie’s Eats

3 boneless, skinless chicken breasts
salt and pepper
4 cups chopped yellow onion (2-3 onions)
2 tbsp. olive oil
2 cloves garlic, minced
3 bell peppers- one red, one yellow, one orange
2 tsp. chili powder
2 tsp. ground cumin
¼ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried oregano
1 chipotle chili in adobo sauce, finely diced
2 tsp. kosher salt
2 (28 oz.) cans whole peeled tomatoes in puree, not drained
2 (15 oz.) cans beans, drained and rinsedone can black beans, one can pinto beans


Preheat the oven to 375˚ F.  Line a baking sheet with foil.  Place the chicken breasts on the foil, and season with salt and pepper.  Fold the foil over the chicken breasts to make a “packet”.  Roast 30-40 minutes, or until the chicken is cooked through.  Allow to cool enough to handle, then shred or chop into bite-sized pieces.

Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium-high heat.  Sauté the onions 10-15 minutes, or until tender and translucent.  Add the garlic to the pot and sauté just until fragrant, about 1 minute.  Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt.  Cook 5 more minutes.  Place the canned tomatoes in the bowl of a food processor.  Pulse briefly so the tomatoes are cut to large chunks.  Add the tomatoes with the puree to the pot and bring the mixture to a boil.  Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

This was the perfect chili to kick the season off. The apartment smelled delicious for hours, our bellies were full until well into the next day, and the leftovers lasted all week. I loved the shredded chicken and chunky peppers. We topped our bowls with some raw white onion and shredded Jalapeno Cheddar cheese from our CSA. Although I always dread the cold and rainy weather, I am looking forward to putting on another pot of chili sometime soon!

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