Ina's Chicken Chili

4 cups chopped yellow onions (2-3 large onions)
2 tbsp olive oil, plus extra for the chicken
2 large cloves of garlic, minced or grated
2 red bell peppers, large-diced
2 yellow bell peppers, large-diced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes
1/4 tsp cayenne pepper
19-oz can cannelini beans (I like progresso), rinsed
2 tsp kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled unsalted plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For garnish: Corn chips, grated cheddar, sour cream

Preheat the oven to 350 degrees F.

Cook the onions in the oil over medium-low heat for 10-15 minutes. 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.

Crush the tomatoes by hand and add to the pot along with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Meanwhile, brush the chicken breasts with olive oil and place them on a baking sheet. 

Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until just cooked. Let cool slightly.

Separate the meat from the bones and skin and cut it into 3/4-inch chunks. 

Add to the chili, along with the beans, and simmer uncovered for 20 more minutes. 

Top with the garnishes and serve.

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