Categories: Dinner
Ingredients
- 3 boneless, skinless chicken breasts
- Salt and pepper
- 4 cups chopped yellow onion (2-3 onions_
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 3 bell peppers any color
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1/4 tsp, red pepper flakes
- 1/2 tsp. cayenne pepper
- 1/2 tsp dried orgeano
- 1 chipolte chili in adobo sauce, finely diced
- 2 tsp. kosher salt
- 2 (28 oz) cans whole peeled tomatoes in puree, not drained
- 2 (15 oz.) cans beans (black or pinto) drained and rinsed
Directions
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eat the oven to 37. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and cover the chicken breasts to make a packet. Roast 30-40 mintues, or until the chcken is cooked through. Allow to cool, shred or chop into bite-sized pieces.
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Meanwhile, heat the olive oil in a large stockpot or dutch oven over medium-high heat. Saute the onions 10-15 minutes until translucent. Add the garlic to the pot and saute just until ragrant, about 1 minues. Mix in the chopped bell peppers, chili pepper, pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook another 5 minutes. Chop tomatoes utno large chunks. Add the tomatoes with the puree to the pot and bring the mixtuer to a boil, simmer and cook for 30 minutes, uncovered, stirring occasionally.
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Stir in the shredded chick and th beans, and allow to simmer for another 20 minutes.