Chicken Chili

by Vicki BrunsvoldTastemaker in Residence


Serves 8-10


4 cups chopped yellow onions (about 3)
2 Tbsp olive oil
2 Tbsp minced garlic
2 red bell peppers, large diced
2 yellow bell peppers, large diced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes (more or less to taste)
1/4 tsp cayenne pepper
2 tsp kosher salt
2 28 oz cans whole peeled plum tomatoes, undrained
1 15 oz can cannellini beans, rinsed and drained
16 oz frozen super sweet corn, thawed
1/4 cup fresh basil leaves, julienned
freshly ground black pepper
4 split chicken breasts, roasted and coarsely diced

Optional toppings:  chopped onions. chopped avocado, corn chips, shredded cheddar cheese, sour cream


  1. Cook the onions in the oil over medium low for 10-15 minutes. Add the bell peppers and cook for 5 more minutes. Add the garlic and cook one more minute. Stir in the chili powder, cumin, red pepper flakes, cayenne, and salt and cook one more minute. Add tomatoes, lightly crushing them as you stir. Bring to boil, reduce to simmer, add basil and simmer uncovered for 30 minutes, stirring occasionally. Add cannellini beans, corn and chicken and heat until warm throughout.
  2. Serve with toppings.