This dish has great chili flavor without being too hot for the kids. My husband prefers a spicier meat chili on game days but enjoys this as a change of pace for a weeknight meal. The cheese and sour cream made it an instant hit with my kids. It is also healthy, reheats well and makes great left over lunches. What more could a mom want?
adapted from Ina Garten, Barefoot Contessa Parties
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil
1/8 cup minced garlic (2 cloves)
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
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
19 ounce can of kidney beans
2 chicken breasts, cooked
Freshly ground black pepper
For serving: Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add the tomatoes, basil and kidney beans.
Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add the chicken and simmer uncovered for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
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