From Ina Garten (the Barefoot Contessa). Serve with corn chips, chopped onions etc. Also a great way to use up leftover chicken.
- 8 cups chopped yellow onions (6 onions)
- 1⁄4 cup olive oil, plus extra for chicken
- 1⁄4 cup minced garlic (8 cloves)
- 4 red bell peppers, cored, seeded, and large-diced
- 4 yellow bell peppers, cored, seeded, and large-diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1⁄2 teaspoon dried red pepper flakes, to taste
- 1⁄2 teaspoon cayenne pepper, to taste
- 4 teaspoons kosher salt, plus more for chicken
- 4 (28 ounce) canswhole peeled plum tomatoes, in puree, undrained
- 1⁄2 cup minced fresh basil leaf
- 8 chicken breast halves, bone in, skin on
- fresh ground black pepper
- 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.
- Preheat the oven to 350°F.
- 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 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.
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. :)
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.
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