Ina's Chicken Chili

INGREDIENTS:

4 cups chopped onions

1/8 Cup olive oil

2 Tablespoons minced garlic

2 red bell peppers, cored, seeded & diced

2 yellow bell peppers, cored, seeded & diced

1 teaspoon chili powder (this gives it a kick, if you don't like much heat you can add less of this)

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 teaspoons salt

4 Cups of tomatoes, diced

2 teaspoons basil

2 Chicken Bouillon Cubes

2 Cups of water

1/2 of a chicken - diced

 This is one of my "go to" soups. Cook the onions in the oil over medium heat until translucent.  Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, cayenne, salt, bouillon and water.  Heat to a boil.  Crush the tomatoes in a blender or food processor.  Add them to the pot along with the basil.  Bring to a boil.

In another pan, saute the raw chicken in some oil.  Sprinkle the chicken generously with salt and pepper.  Saute until the chicken is cooked.  Add the chicken to the Chili.  Simmer for 10-15 minutes.

Garnish with chips (we used the ones from the NGO Bazaar), cheese, onions, avocado, etc.

This recipe is adapted from Ina Garten's Chicken Chili. It serves 4 large servings.  I have my house worker cut the onions, tomatoes earlier in the day.  I usually cut up an entire chicken and then freeze it raw in 2 batches so all I have to do is pull the chicken out of the freezer.  With all that prepared in advance, this dish pretty quick to cook at dinner time.

(Half a chicken cooking - I froze the raw meat in advance. You could cook the meat in advance and freeze the cooked meat).