Barefoot Contessa Chicken Chili recipe

This Barefoot Contessa Chicken Chili is a hearty and flavorful recipe, which includes boneless chicken breasts and two kinds of beans. It’s a classic, foolproof recipe, ready in about 1 hour and 40 minutes.

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Barefoot Contessa Chicken Chili Ingredients

• 4 boneless, skinless chicken breasts (about 2½–3 lbs)
• 3 tablespoons olive oil, divided
• 2 cups chopped yellow onions (about 2 medium onions)
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 2 teaspoons minced garlic (about 3 cloves)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• ¼ teaspoon dried red pepper flakes (optional)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes in puree
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• Optional toppings: sour cream, shredded cheddar, scallions, cilantro, tortilla chips

How To Make Barefoot Contessa Chicken Chili

1. Roast or sear the chicken: Preheat oven to 350°F. Rub chicken breasts with 1 tablespoon olive oil and season with salt and pepper. Roast for 30–35 minutes until cooked through (internal temp 165°F). Cool slightly, then dice or shred.
   Optional: Sear in a pan instead of roasting.
2. Sauté the vegetables: In a large pot or Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onions and bell peppers and cook for 10–12 minutes until soft. Add garlic and sauté 1 more minute.
3. Add spices and tomato base: Stir in chili powder, cumin, red pepper flakes (if using), salt, and pepper. Toast spices for 1 minute, then add crushed tomatoes, tomato sauce, and chicken stock. Stir to combine and bring to a simmer.
4. Simmer with chicken and beans: Add the cooked chicken, kidney beans, and black beans. Simmer uncovered over low heat for 30 minutes, stirring occasionally. Adjust seasoning to taste.
5. Serve hot with toppings: Ladle into bowls and top with sour cream, shredded cheddar, scallions, tortilla chips, or cilantro.

Recipe Tips

• Can I make it ahead? Yes, this chili tastes even better the next day. Store in the fridge and reheat on the stove.
• What kind of beans work best? Red kidney beans and black beans give a great mix of texture and color.
• How spicy is this chili? It’s mild by default. Add more red pepper flakes or hot sauce for extra heat.
• Can I use rotisserie chicken? Absolutely. Just shred and add it in step 4 to save time.
• Can I make it vegetarian? Skip the chicken and use vegetable stock—add more beans or lentils for protein.

What To Serve With Chicken Chili

This chili is hearty enough to stand alone but also pairs well with:

• Cornbread or garlic toast
• A crisp green salad with ranch
• Rice or cauliflower rice
• Sliced avocado or guacamole

How To Store Chicken Chili

Refrigerate: Cool completely and store in an airtight container for up to 4 days.

Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Chicken Chili Nutrition Facts

• Calories: ~410
• Protein: 35g
• Carbohydrates: 30g
• Fat: 18g
• Saturated Fat: 4g
• Fiber: 9g
• Sugar: 8g
• Sodium: 730mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in a slow cooker?
Yes, sauté the vegetables and spices first, then add all ingredients to the Crock Pot. Cook on LOW for 6–7 hours.

Can I use ground chicken or turkey instead?
Yes, brown it first and follow the rest of the recipe as written.

How can I thicken the chili?
Simmer uncovered longer or mash some of the beans with a spoon for a thicker texture.

What’s the best way to reheat leftovers?
Reheat on the stove over medium-low heat, stirring occasionally until hot.

Try More Recipes:

• Ina Garten Crispy Chicken With Lemon Orzo Recipe
• Ina Garten Sliders Recipe
• Ina Garten Seafood Lasagna Recipe