Add a pop of heat to a family favorite.
1/3 cup canola oil
2 onion, chopped finely
1 tablespoon garlic, minced
1 red bell pepper, cored, seeded and diced
1 yellow bell pepper, cored, seeded and diced
1 (400-gram) can tomatoes
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
pinch of dried red pepper flakes
pinch of cayenne pepper
1 teaspoon salt
2 whole chicken, use breast part
1/4 cup extra virgin olive oil
2 tablespoons fresh basil leaves, chopped
pepper, to taste
1 (450-gram) can red kidney beans, drained
1 onion, c\boped finely
1 small pack corn chips, crumbled
3/4 cup cheddar cheese, grated
Heat oil in a pan. Saute onions and garlic until onions are translucent. Add bell peppers and cook for a few minutes. Add tomatoes, chili powder, cumin, red pepper flakes, cayenne pepper, and salt. Bring to a boil and simmer for 20 minutes.
Meanwhile, rub chicken breasts with oilive oil and chopped fresh basil. Season with salt and freshly ground pepper. Roast in a 350 degree fharenheit oven for 30 to 40 minutes. Let cool completely.
Remove chicken meat from the bone and cut into chunks. Add meat to the tomato mixture and pour in canned kidney beans. Simmer for another 10 minutes.
Make the topping: Combine all ingredients in a bowl. Sprinkle on top of chicken chili.
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