Cook dinner the onions within the oil over medium-low warmth for 10 to fifteen minutes, till translucent. Add the garlic and prepare dinner for 1 extra minute. Add the bell peppers, chili powder, cumin, crimson pepper flakes, cayenne, and salt. Cook dinner for 1 minute. Crush the tomatoes by hand or in batches in a meals processor fitted with a metal blade (pulse 6 to eight occasions). Add to the pot with the basil. Deliver to a boil, then scale back the warmth and simmer, uncovered, for half-hour, stirring often.
Preheat the oven to 350 levels F.
Rub the hen breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the hen for 35 to 40 minutes, till simply cooked. Let cool barely. Separate the meat from the bones and pores and skin and reduce it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for one more 20 minutes. Serve with the toppings, or refrigerate and reheat gently earlier than serving.
