This delicious Barefoot Contessa Chicken Chili is a quick and hearty meal that’s perfect for any occasion. With a creamy tomato base, tender chicken, and a blend of spices, it’s easy to make with common ingredients. Serve it hot with your favourite toppings for a satisfying and nutritious dish.
Ingredients Needed
- 8 cups chopped yellow onions (about 6 onions)
- 60ml olive oil (plus extra for chicken)
- 60g minced garlic (8 cloves)
- 4 red bell peppers, chopped
- 4 yellow bell peppers, chopped
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp dried red pepper flakes (or to taste)
- 1/2 tsp cayenne pepper (or to taste)
- 4 tsp kosher salt (plus more for chicken)
- 4 (800g) cans whole peeled plum tomatoes in puree, undrained
- 1/2 cup fresh basil, minced
- 8 split chicken breasts (bone-in, skin-on)
- Freshly ground black pepper
For serving:
- Chopped onions
- Corn chips
- Grated cheddar
- Sour cream
How To Make Chicken Chili
- Cook the Vegetables: In a large pot, heat 60ml of olive oil over medium-low heat. Add the chopped onions and cook for 10-15 minutes until translucent. Stir in the garlic and cook for another minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add the crushed tomatoes (either crush by hand or pulse in a food processor) and basil, then bring to a boil. Reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.
- Roast the Chicken: Preheat your oven to 180°C (350°F). Rub the chicken breasts with olive oil, sprinkle generously with salt and pepper, then place them on a baking tray. Roast for 35-40 minutes or until just cooked. Let the chicken cool slightly, then remove the meat from the bones and skin. Cut the meat into 2cm chunks.
- Simmer the Chili: Add the chopped chicken to the simmering chili. Let it cook uncovered for an additional 20 minutes.
- Serve: Serve the chili hot with your choice of toppings: chopped onions, corn chips, grated cheddar, and sour cream. Alternatively, refrigerate the chili and reheat gently before serving.
Recipe Tips
- Use fresh basil for a vibrant flavour: Fresh basil adds a burst of taste to your chili, making it even more delicious.
- Don’t overcook the chicken: Roast the chicken just until it’s cooked through. Overcooking can make it dry.
- Adjust the spice levels: Taste the chili and add more cayenne or red pepper flakes if you like it spicier.
- Crush the tomatoes by hand for a chunky texture: Crushing them by hand gives the chili a nice, chunky texture.
- Let the chili simmer longer for deeper flavour: If you have time, let the chili simmer a little longer to deepen the flavours.
How To Store & Reheat Leftovers
- Refrigerate: Keep leftover chicken Chili in an airtight container for up to 3 days.
- Freeze: Freeze leftover chicken Chili for up to 3 months. Let it cool, then store in a freezer-safe container. Thaw in the fridge overnight before reheating on the stove.
- Reheating: Reheat leftover Chicken Chili on the stove over medium heat for about 10-15 minutes, stirring occasionally, until heated through.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 226
- Total Fat: 7.1g
- Saturated Fat: 1.5g
- Cholesterol: 45mg
- Sodium: 1,000mg
- Potassium: 600mg
- Total Carbohydrate: 19g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 19.7g
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Barefoot Contessa Chicken Chili
Description
This delicious Barefoot Contessa Chicken Chili is a quick and hearty meal that’s perfect for any occasion. With a creamy tomato base, tender chicken, and a blend of spices, it’s easy to make with common ingredients. Serve it hot with your favourite toppings for a satisfying and nutritious dish.
Ingredients
For serving:
Instructions
- Cook the Vegetables: In a large pot, heat 60ml of olive oil over medium-low heat. Add the chopped onions and cook for 10-15 minutes until translucent. Stir in the garlic and cook for another minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add the crushed tomatoes (either crush by hand or pulse in a food processor) and basil, then bring to a boil. Reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.
- Roast the Chicken: Preheat your oven to 180°C (350°F). Rub the chicken breasts with olive oil, sprinkle generously with salt and pepper, then place them on a baking tray. Roast for 35-40 minutes or until just cooked. Let the chicken cool slightly, then remove the meat from the bones and skin. Cut the meat into 2cm chunks.
- Simmer the Chili: Add the chopped chicken to the simmering chili. Let it cook uncovered for an additional 20 minutes.
- Serve: Serve the chili hot with your choice of toppings: chopped onions, corn chips, grated cheddar, and sour cream. Alternatively, refrigerate the chili and reheat gently before serving.
Notes
- Use fresh basil for a vibrant flavour: Fresh basil adds a burst of taste to your chili, making it even more delicious.
- Don’t overcook the chicken: Roast the chicken just until it’s cooked through. Overcooking can make it dry.
- Adjust the spice levels: Taste the chili and add more cayenne or red pepper flakes if you like it spicier.
- Crush the tomatoes by hand for a chunky texture: Crushing them by hand gives the chili a nice, chunky texture.
- Let the chili simmer longer for deeper flavour: If you have time, let the chili simmer a little longer to deepen the flavours.
Barefoot Contessa Chicken Chili