Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

From Ina Garten (the Barefoot Contessa). Serve with corn chips, chopped onions etc. Also a great way to use up leftover chicken.

Ingredients Nutrition


  1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  2. Add the garlic and cook for 1 more minute.
  3. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
  4. Cook for 1 minute.
  5. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times).
  6. Add to the pot with the basil.
  7. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  8. Preheat the oven to 350°F.
  9. Rub the chicken breasts with olive oil and place them on a baking sheet.
  10. Sprinkle generously with salt and pepper.
  11. Roast the chicken for 35 to 40 minutes, until just cooked.
  12. Let cool slightly.
  13. Separate the meat from the bones and skin and cut into 3/4-inch chunks.
  14. Add to the chili and simmer, uncovered, for another 20 minutes.
  15. Serve with the toppings, or refrigerate and reheat gently before serving.


Most Helpful

Very good chili. I reduced the serving size, as there are only 2 of us. I used green and red peppers. I had some chicken tenders in the fridge, so used them instead of breast meat. Good flavor. :)

Lori Mama January 19, 2013

This was really good. I reduced the recipe to 3 servings - otherwise this would just make too much for my family. I also left out the yellow bell pepper because they were so expensive when I went to the store, but I wish I had left it in. Other than that, I left everything the same. It was really tasty. I will definitely make this again. For those of you on WW - this is 4.5 pts. according to the nutrional info here, and 6 pts using etools.

The Giggle Box February 27, 2004

This is easy and healthy and we love it! I have been making it since I saw the episode on the Food Network. I cut the recipe in half as there are only two of us. It makes about 6 generous servings for us. I usually stick to the recipe as I feel Ina has perfected it but one can use a deli chicken or leftover roast chicken as both work well. Green pepper tends to make the dish a little bitter so I suggest sticking to the brighter colours! I serve sour cream, chopped red onions or scallions, shredded sharp cheddar, diced tomatoes, iceberg lettuce shreds and good quality unsalted tortilla chips on a lazy susan so everyone can dress their own bowl. It's a fun one for children who often enjoy the colourful array of 'good for you' toppings. Just like a sundae bar but for healthy chili! Thanks for posting this one and saving me the trouble, LOL! Hugs...Annie

AnnieCan January 17, 2007

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