Red Chicken Chili

• I know, I know. All I make is soup these days. I promise this is it for awhile (I think). This version of chicken chili was a pleasant surprise. I was a little hesitant, seeing as how there aren't any beans--I definitely equate chili to beans--but it is really fabulous. And gorgeous. And so full of flavor you will want to sing. 

Red Chicken Chili

-adapted from melskitchencafe.com and foodnetwork.com (Barefoot Contessa)

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely minced
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/8 teaspoon cayenne pepper, or to taste
• 1 1/2 teaspoons salt
• 1/4 cup minced fresh basil leaves or 1 1/2 teaspoons dried
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 2-3 cups cooked, shredded chicken 
• toppings of your choice--I used grated cheddar, sour cream (actually, plain Greek yogurt), tortilla chips, fresh cilantro, and diced avocado

In a large pot, heat the olive oil over medium heat until hot. Add the onions and reduce the heat to medium-low, cooking for 10-12 minutes until the onions are very soft. Add the garlic and cook for one minute, stirring constantly. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, salt, and dried basil (if using fresh, you'll add it later). Cook for 1-2 minutes.
Crush the tomatoes by hand or in a blender or food processor. They don't need to be totally smooth--just fairly crushed. Add to the pot with the fresh basil, if using.
Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add the cooked chicken and stir. Simmer, uncovered, for another 20 minutes. The chili will thicken and the liquid will reduce slightly. Serve with any additional toppings. This will freeze well, and like any good chili, is even better the next day.