Al Golden’s University of Miami Chicken Chili
3 tablespoons extra-virgin olive oil, divided
4 cups chopped yellow onions
2 tablespoons cup minced garlic
2 bell peppers, 1 red and 1 yellow, cored, seeded and chopped
2 (15-ounce) cans Great Northern beans
1 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne
Salt and pepper to taste
4 large tomatoes
2 to 3 pounds boneless, skinless chicken breasts
In a large saucepan, heat 2 tablespoons of the olive oil until hot but not smoking. Cook the onions until translucent, 10 to 15 minutes. Add the garlic and cook 1 minute. Add the bell peppers, beans, chili powder, pepper flakes, cayenne, salt and pepper. Cook 1 minute.
In a food processor, crush the tomatoes in batches (pulse 6 to 8 times). Add the tomatoes to the saucepan, bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
Heat oven to 350 degrees. Rub chicken breasts with the remaining 1 tablespoon oil and place them on a baking sheet. Sprinkle with salt and pepper. Bake 30 to 45 minutes. Let cool slightly. Cut into 3/4-inch chunks. Add the chicken to the chili and simmer, uncovered, another 20 minutes. Serve with crackers or cornbread. Makes 12 servings.
Per serving: 254 calories (22 percent from fat), 6.3 g fat (1.1 g saturated, 3.2 g monounsaturated), 60 mg cholesterol, 26 g protein, 23 g carbohydrates, 5.3 g fiber, 121 mg sodium.