Barefoot Contessa Chicken Chili (Ina Garten)

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This chili was served to me at a dinner party and i fell in love with it. It hits the spot, but is still light enough not to hate yourself the next day.

Ingredients Nutrition


  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.
Most Helpful

I was very surprised at how thick this was - I expected it to be "soupier." Also, these are huge servings. A review on the foodnetwork site suggested doubling the spices, which I am glad I did. Very good flavor. Will absolutely make this again.

Tim964 February 16, 2009

Absolutely delicious!! A bit time consuming if preparing all by hand, however, it well worth the wait.

Saucy Sally February 15, 2008

This is a winning easy weeknight dinner. You can use a store bought rotisserie chicken for this to cut time. <br/><br/>Also. Serve over corn bread waffles. Excellent.

sloppysmooch_11857254 October 21, 2013