Chicken Chili

 

4 cups chopped yellow onions (3 onions) 
1/8 cup good olive oil
1/8 cup minced garlic (2 cloves) 
2 red bell peppers, cored, seeded, Diced Small
2 yellow bell peppers, cored, seeded, Diced Small
1 teaspoon chili powder 
1 teaspoon ground cumin 
1/4 teaspoon cayenne pepper, or to taste 
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 
1/4 cup minced fresh basil leaves (optional)
4 pound Whole Rotisserie Chicken (Costco)
Freshly ground black pepper

For serving: 
Chopped onions, corn chips, grated cheddar, sour cream


Cook 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 bell peppers, chili powder, cumin, and cayenne. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Shred all chicken meat off the bone and add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

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