Making Your Real Estate Dreams Come True

Here’s a SUPER recipe!

Super Chicken Chili


3 chopped yellow onions

3 Tablespoons olive oil

2 cloves minced garlic

2 red peppers cored, seeded, and chopped

2 yellow peppers cored, seeded, and chopped

1 teaspoon chili powder

2 teaspoons coriander

1 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes

1/4 teaspoon cayenne pepper

salt and pepper to taste

2 (28-ounce) cans whole peeled plum tomatoes undrained

1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on

2 (15 ounce) cans garbanzo beans, rinsed and drained

For serving:


Chopped onions, corn chips, grated cheddar, sour cream



  1. Preheat the oven to 350 degrees F.
  2. Rub the chicken breasts with olive oil and place them on a baking sheet. Season with salt and pepper.
  3. Roast the chicken for 35 to 40 minutes, until just cooked.
  4. While the chicken is roasting, saute the onions in a Dutch oven in olive oil over medium-low heat for 10 to 15 minutes, until translucent.
  5. Add the garlic and cook for 1 more minute.
  6. Add the bell peppers and spices. Cook for 1 minute.
  7. Crush the tomatoes by hand and add to the pot with the basil.
  8. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  9. Remove chicken from the oven and let it cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.
  10. Add chicken and beans to the chili and simmer, uncovered, for another 20 minutes.
  11. Serve with the toppings, or refrigerate and reheat gently before serving.

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