This meal is perfect for a cold wintery day. Who needs chicken soup to feed the soul when you can have chicken chili that has delicious protein and is filled with yelow and red peppers. Peppers are a great source of carotenoids and antioxidants. A recent study showed how peppers reduce the risk of gastric cancer and esophageal cancer.
4 cups of chopped yellow onions( 3 onions)
1/8 cup of olive oil
2 cloves of garlic, minced
2 red peppers, large diced
2 yellow peppers, large diced
1 tsp of chili powder
1 tsp of cumin
1/4 tsp of red pepper flakes
1/4 tsp of cayenne pepper
Salt and pepper to taste
(2) 28 oz can of whole peeled plum tomatoes in puree
1/4 cup of fresh basil, chopoed
4 chicken breasts
Cook onions in olive oil for 10-15 minutes until translucent. Then add the peppers, chili powder, cumin, pinch of salt, and red pepper flakes. While that is cooking crush the tomatoes by hand and add to the pot along with the basil. Bring to a boil and then reduce heat and simmer for 30 min uncovered.
Preheat oven to 350, rub the chicken with olive oil and place on a baking sheet. Roast the chicken for 35-40 minutes. Cool slightly, then cut the chicken into chunks. Add to chili and simmer for another 20 minutes and serve with chopped green onions, corn chips, cilantro, bacon, or whatever sounds good to you.
Meet the Author:
Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at email@example.com. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!