Two of Everything Chicken Chili

This chili recipe is easy to remember. It’s pretty much two of everything. Two onions, two red bell peppers, two green bell peppers, two cans of tomatoes, two or three cans of beans. It’s really easy to put together but cooks on the stove for at least an hour and a half, and can be cooked longer. The most work involved is removing the chicken from the bone and dicing it. Like most other big winter dishes this one will leave you with another 1-2 days of leftovers. Meals that are slow to cook and put together usually leave you with the reward of food that is extra flavorful and less cooking time on the backend with not needing to cook for the next day or two.

Notes:

• With this dish you can tone up or down the spices. Using 1 tsp of red pepper flakes will probably be too much if serving this to younger children or adults that don’t like spicy foods, but its just right for someone that wants a spicy (but not too too spicy) chili. You can also adjust the cumin and chili powder down if you want a milder tasting chili.
• Sebastian, who usually makes this dish, will choose two or three cans of beans in some combination of kidney beans, black beans, or chickpeas just depending on what we have on hand. So you can mix it up with whatever you have on hand or just use all three.
• The last thing to note is that we tend to eat this chili entirely with chips rather than a spoon, so make sure to get chips that have some heft and can hold up a whole scoop of chili. We prefer thicker round tortilla chips. We get ours from Trader Joes.