4 c. onions, chopped
¼ c. coconut oil
2 cloves garlic, minced
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 tbl. chili powder
2 tsp. cumin
¼ tsp. cayenne
½ tsp. red pepper flakes
2 28 oz. cans chopped tomatoes
¼ c. fresh basil, chiffonade
4 chicken breasts, bone in, skin on
salt and pepper, to taste
Preheat oven to 350.
Place the chicken breasts on a cookie sheet. Sprinkle with salt and pepper and roast for 35-40 minutes until cooked through.
Saute onions in coconut oil for about 10-15 minutes.
Add garlic and cook for another minute. Add bell peppers and spices and mix to combine.
Add the chopped tomatoes. Bring to a boil, reduce heat, and simmer about 30 minutes.
When the chicken is cooled, remove from the bone and chop into small chunks. Add to the chili when it has simmered for 30 minutes.
Taste and adjust seasonings. (I like it very spicy so I usually add more cayenne or red pepper flakes.)
Stir in basil right before serving.