For the Chicken:
4 split chicken breasts, bone in, skin on
Olive oil
Kosher salt
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.