Grace II
Posted: Jan. 10 2008, 00:06 ET
4 cups chopped yellow onions (3 onions)
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
400 grams boneless skinned chicken breasts
Freshly ground black pepper
Cook the onions in a pan sprayed with Pam 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, red pepper flakes, cayenne, and salt. 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.
Preheat the oven to 350 degrees F.
Spray the chicken breasts with Pam and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve over Noodles.
4 Protein, 4 vegetables
BrianB
Posted: Jan. 10 2008, 17:25 ET
This sounds awesome Grace. I'd have to cut the recipe down quite a bit to a size suitable to be eaten in one sitting. I pretty much have a problem that when I make something I nearly always eat the whole thing. Since I know this about myself, I try to always make it at a size that if I eat the whole thing it's OK calorie wise.
Thanks for the recipe!
Grace II
Posted: Jan. 10 2008, 19:55 ET
Brian I am completely the same. The reason I made it this big ( I should have clarified ) was to have 4 handy frozen dinners if in a pinch. If we freeze it right away it will probably be easier 
Usually, I also only cook a one person portion at a time.
BrookeB
Posted: Feb. 27 2008, 15:57 ET
I am going to try this one tomorrow night - but I am thinking I will do the chili part in the crock-pot in the morning so it simmers all day...that should be ok shouldn't it?
Grace II
Posted: Feb. 22 2009, 19:19 ET
Crock pot is fine