Hearty Basil Chicken Chili
Prep time
Cook time
Total time
Serves: 4-6
  • 3 cups chopped yellow onions
  • 1 Tablespoon olive oil
  • 1 clove minced garlic
  • 1 red bell pepper, cored, seeded, and large-diced
  • 1 yellow bell pepper, cored, seeded, and large-diced
  • 2 jalapenos, diced (optional)
  • 2 (14.5 ounce) can fire roasted diced tomatoes
  • 1 (15.5 ounce) can chili beans
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried red pepper flakes, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 teaspoons kosher salt
  • ¼ cup minced fresh basil leaves
  • 4 split chicken breasts, cooked, prepared and diced. (or use a Rotisserie Chicken for an even easier weeknight meal)
  • Freshly ground black pepper
  1. 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, jalapeno, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
  2. Add the fire roasted diced tomatoes, chili beans and tomato sauce and basil to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  3. Preheat the oven to 350 degrees F.
  4. Rub the chicken breasts with olive oil 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. Separate the meat from the bones and skin and cut it into ¾-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings and jalapeno cornbread for a hearty meal.
Recipe by Giggles Galore at https://gigglesgalore.net/hearty-basil-chicken-chili