For the Chicken:
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Season 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; cut or shred into 3/4-inch pieces. Set aside.
Chef’s note: Tip: If you are pressed for time, it is perfectly fine to use a rotisserie chicken from the grocery store, rather than roasting the chicken.
For the Chili:
2 Tbls Pure Olive oil
3 medium yellow onions, small diced
2 cloves minced garlic
2 red bell peppers, seeded and large diced
2 yellow or orange bell peppers, seeded and large diced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes, or to taste
1/4 tsp cayenne pepper, or to taste
2 tsp kosher salt
2 (28-ounce) cans whole peeled San Marzano tomatoes, un-drained
1/4 cup minced fresh basil leaves
1 (15-ounce) can white cannellini beans, un-drained
Sauté the onions in the oil over low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 additional minute (taking care not to burn the garlic). Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the basil. Bring to a boil, and reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.