Barefoot Contessa Chicken Chili (Ina Garten) Recipe

Name: Barefoot Contessa Chicken Chili (Ina Garten)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chopped yellow onions (3 onions); 1/8 cup olive oil, plus extra; olive oil, 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; 1/4 teaspoon cayenne pepper; 2 teaspoons kosher salt, plus more for chicken; 2 (28 ounce) cans tomatoes, undrained (plum tomatoes in puree suggested); 1/4 cup minced fresh basil leaf; 4 chicken breast halves, bone in, skin on; fresh ground black pepper

Servings: persons

4 cups chopped yellow onions (3 onions)
1/8 cup olive oil, plus extra
olive oil, 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
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt, plus more for chicken
2 (28 ounce) cans tomatoes, undrained (plum tomatoes in puree suggested)
1/4 cup minced fresh basil leaf
4 chicken breast halves, bone in, skin on
fresh ground black pepper

1
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.
2
Preheat the oven to 350 degrees F.
3
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.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups chopped yellow onions (3 onions), 1/8 cup olive oil, plus extra, olive oil, for chicken, 1/8 cup minced garlic (2 cloves), and more.

Yes, Barefoot Contessa Chicken Chili (Ina Garten) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barefoot Contessa Chicken Chili (Ina Garten)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions