Ingredients
3 Tbs chili powder
3 Tbs lt. brown sugar
3/4 tsp garlic powder
1/2 tsp cayenne pepper,or more to taste,optional
1 tsp vegetable oil
1-1/3 lbs. chicken tenders

Directions

1. Mix together spices and sugar on a plate. Set aside. Rinse chicken and pat dry with paper towels.
2. Heat oil in 12″ skillet over med heat. Press each chicken tender into spice mixture on both sides and place in skillet. Discard remaining spice mix. Cook chicken till no longer pink.
3. Cayenne can be omitted if serving children.

Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
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, plus more for chicken
2 (28-ounce) cans whole peeled 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 serving:
Chopped onions, corn chips, grated cheddar, sour cream
Directions
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. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken 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 and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Ingredients:
2 – tablespoons olive oil
1 – pound boneless, skinless chicken breast
1 – teaspoon Kosher salt
1 – teaspoon fresh ground pepper
1 – tablespoon garlic, minced
1/2 – cup onions, diced
1/2 – cup carrots, diced
1/2 – cup celery, diced
1 – tablespoon chili powder
1 – tablespoon ground cumin
1 – teaspoon oregano, chopped finely
2 – tomatoes, chopped
1/4 – cup tomato paste
1 – 8 ounce can red kidney beans, drained and rinsed
1 – 8 ounce can pinto beans, drained and rinsed
1 – 8 ounce can black beans, drained and rinsed

Directions:
1.    In a medium frying pan, heat oil to medium-high.  Add chicken, salt, pepper, garlic, onions, carrots, and celery and sauté for 2 minutes.  Sprinkle chili powder, cumin, and oregano over chicken mixture and stir.
2.    Mix in tomatoes, tomato paste, kidney beans, pinto beans and black beans.  Cook 20 minutes on a low heat.