I love chili, soup, and stew during the cool autumn season and in the freezing winter. I always seem to be cold during this time of year, so the simplicity of making these types of meals is a pleasure.  

 

This chili is a quick weeknight dinner you can throw together after work plus have leftovers for lunch the next day. It is a favorite of mine and my husband Conrad’s because you can easily make substitutions for many of the ingredients. You can substitute browned ground beef or turkey, brisket if you have the time to let it simmer in the chili for a couple of hours, or one of my favorites some leftover shredded short ribs. If you prefer not to eat meat adding additional vegetables such as sautéed mushrooms, zucchini, frozen corn, or shelled edamame works well too. If you use dry beans instead of canned, soak and cook them the day before to save yourself some time. I usually make extra beans and freeze them, so I have them ready for the next time I need them. 

Be creative, this is a fun recipe, and you really can’t go wrong.  

 

Yield 6 servings

 

3 boneless skinless chicken breasts

4 cups chicken stock

3 Tbsp of olive oil

1 large yellow or red onion, chopped

3 cloves of garlic, finely minced

2½ bell peppers cored, seeded and diced in 1-inch pieces, add a variety of green, yellow and red

1 tsp chili powder

1 tsp ground cumin

⅛ tsp cayenne pepper, you can add more if you like spicy chili

⅛ tsp dried pepper flakes, you can add more if you like spicy chili

1½ tsp sea salt, plus a bit more to season after you finish the recipe

2 28-oz. cans of chopped tomatoes or I prefer to use 2 cups of my roasted tomatoes (See my recipe for Roasted Tomatoes) 

1 15.5-oz. can of white beans rinsed and drained

½ cup chopped fresh basil leaves
Cilantro for garnish

 

Heat oven to 350℉

 

Pour 1 cup chicken stock in an ovenproof pan and add chicken breasts. Cover with foil and roast for 30 to 40 minutes until done all the way through. 

 

While the chicken is cooking heat oil in a large stockpot over medium-high heat, sauté the onion until translucent and lightly golden brown. Add garlic, bell peppers, chili powder, cumin, cayenne, red pepper flakes, salt, and sauté for 2 minutes or until you can smell the spices toasting in the pan. Add the other 3 cups of chicken stock.

 

Put the tomatoes in the food processor and pulse until the tomatoes look like a chunky sauce. Add the tomatoes, beans, and basil to the pot and simmer uncovered for 20 minutes. 

 

When the chicken has cooked through, cut it into 1-inch pieces, and add them to the chili pot. Continue simmering for another 15 minutes. 

 

Ladle into bowls, sprinkle the cilantro over the top, and serve with some warm sourdough bread, cornbread, or crisp corn tortilla strips. 

 

If you are serving a big crowd, you can easily double or triple this recipe. Just adjust for some additional time when simmering.  

 

Just Salt It, and enjoy!