Description
Ina Garten’s chicken chili brings robust Southwestern comfort to dinner tables with hearty ingredients and bold spices. Home cooks can quickly simmer this delicious one-pot meal that promises warmth and satisfaction in each satisfying spoonful.
Ingredients
Scale
Primary Ingredients:
- 4 cups yellow onions, chopped
- 2 red bell peppers, large-diced
- 2 yellow bell peppers, large-diced
- 4 chicken breasts, bone-in, skin-on
- 2 cans (28-ounces or 794 grams) whole peeled plum tomatoes in puree
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- Freshly ground black pepper
Additional Ingredients:
- 1/8 cup (30 milliliters) olive oil, extra for chicken
- 1/8 cup (30 milliliters) garlic, minced
- ¼ cup fresh basil leaves, minced
- Chopped onions
- Corn chips
- Grated cheddar
- Sour cream
Instructions
- Create a flavor foundation by heating 1/8 cup (30 milliliters) of olive oil in a large pot over medium temperature. Sauté 4 cups (480 grams) of finely chopped yellow onions until they become translucent and soft, stirring periodically to prevent scorching.
- Introduce aromatic elements by adding 1/8 cup (20 grams) of minced garlic, cooking for approximately 45 seconds while continuously stirring. Immediately incorporate 2 large diced red bell peppers and 2 large diced yellow bell peppers, ensuring even distribution and quick cooking.
- Enhance the flavor profile by blending 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of cayenne pepper, and 2 teaspoons of kosher salt. Thoroughly mix the spices with the vegetable mixture, allowing the aromatics to intensify.
- Transform the base by manually crushing 2 cans of whole peeled plum tomatoes and adding them to the pot. Incorporate 1/4 cup (15 grams) of freshly minced basil leaves. Elevate the heat to medium-high, bringing the mixture to a robust boil, then reduce to a gentle simmer for 30 minutes.
- Prepare the protein component by preheating the oven to 350°F (175°C). This ensures a consistent cooking environment for the chicken breasts.
- Season 4 chicken breasts with a light drizzle of olive oil, generously coating with kosher salt and freshly ground black pepper. Arrange on a baking sheet and roast for 35 to 40 minutes until completely cooked through.
- Allow the roasted chicken to cool slightly, then carefully remove skin and bones. Slice the meat into uniform bite-sized pieces, preparing it for integration with the chili base.
- Merge the chicken chunks into the simmering chili, allowing an additional 20 minutes of cooking to harmonize the flavors completely. Serve piping hot, garnishing with chopped onions, crispy corn chips, grated cheddar cheese, and a generous dollop of sour cream.
Notes
- Uses restaurant-quality roasting technique to elevate chicken texture and maximize flavor absorption.
- Blends Mediterranean and Tex-Mex culinary traditions for a unique, globally inspired chili experience.
- Packed with nutritious whole ingredients that create a deeply satisfying and comforting meal.
- Offers incredible meal prep flexibility with excellent freezing and next-day flavor enhancement.
- Provides delicious gluten-free dining option that easily adapts to various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Lunch
- Method: Simmering, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg