Barefoot Contessa Chicken Chili Ina Garten Recipe

Ingredients for Barefoot Contessa Chicken Chili Ina Garten

• Yellow Onions
• 3 tablespoons olive oil (2 tbsp for chili, 1 tbsp for chicken)
• 2 cloves garlic, minced
• Red Bell Peppers
• Yellow Bell Peppers
• 2 tablespoons chili powder
• Ground Cumin
• Dried Red Pepper Flakes
• Cayenne Pepper
• Kosher Salt
• 28 ounces canned crushed tomatoes (or 2 (28-ounce) cans)
• Fresh Basil Leaf
• Chicken Breast Halves
• Fresh Ground Black Pepper

How to Make Barefoot Contessa Chicken Chili Ina Garten

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-low heat. Add 1 large onion, chopped, and cook for 10-15 minutes, until softened and translucent.
2. Add 2 cloves garlic, minced, and cook for 1 minute more, until fragrant.
3. Stir in 1 large bell pepper (any color), chopped, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon red pepper flakes (or more, to taste), 1/2 teaspoon cayenne pepper (optional), and 1 teaspoon salt.
4. Cook for 1 minute, stirring constantly.
5. Crush 28 ounces canned crushed tomatoes by hand or in a food processor. (Alternatively, use 2 (28-ounce) cans of crushed tomatoes)
6. Add crushed tomatoes and 1/4 cup chopped fresh basil to the pot.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
8. Preheat oven to 350°F (175°C).
9. While the chili simmers, rub 1.5 lbs boneless, skinless chicken breasts with 1 tablespoon olive oil. Place on a baking sheet.
10. Season chicken generously with salt and pepper.
11. Roast chicken for 35-40 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
12. Let chicken cool slightly, then shred or cut into 3/4-inch chunks.
13. Add shredded chicken to the chili and simmer, uncovered, for another 20 minutes to allow flavors to meld.
14. Serve hot, garnished with your favorite toppings (sour cream, avocado, shredded cheese, etc.). Leftovers can be refrigerated and reheated gently.