Recipe from You've Got Supper
This is slightly different from your regular chili. The recipe doesn't call for beans, but I feel like you really can't call something 'chili' without them, so I added in a can of pinto beans.
1-1.5 lbs cooked, shredded chicken
1 onion, chopped
1 T olive oil
1 T garlic
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can pinto beans, drained and rinsed
1 t chili powder
1 t cumin
1/4 t cayenne
3/4 t salt
28 ou canned plum roma tomatoes
2 T basil, chopped
In a heavy pot or Dutch oven, heat oil and cook onions until translucent, about 5 minutes. Add garlic and stir for 30 seconds, then add the peppers, beans, chili powder, cumin, cayenne and salt and stir.
Crush the tomatoes in the can with a knife, then add to pot with the basil. Bring to a boil then reduce heat and simmer, uncovered, about 30 minutes. Add chicken to chili and continue to simmer for about another 20 minutes. Serve with any desired toppings (I used shredded cheddar).