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Barefoot Contessa Chicken Chili

Barefoot Contessa Chicken Chili recipe
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This dish is Ina Garten’s twist on traditional chili, replacing ground beef with chunks of juicy chicken breast and using a mix of chili powder, cumin, and fresh vegetables. The result is a deeply flavorful but lighter chili—perfect for weeknights, make-ahead meals, or game day gatherings.

Ingredients

Scale

  • 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, for heat)

  • 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

Instructions

Step 1: Roast or Sear the Chicken

Preheat oven to 350°F (175°C). Rub chicken breasts with 1 tablespoon olive oil and season with salt and pepper. Place on a baking sheet and roast for 30–35 minutes, or until fully cooked (internal temp 165°F). Let cool slightly, then cut into bite-sized chunks. Set aside.

Alternatively, you can sear the chicken in a pan and then shred or cube it.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add onions and bell peppers and sauté for 10–12 minutes until soft and lightly golden. Stir in garlic and cook for 1 more minute.

Step 3: Add Spices and Tomato Base

Add chili powder, cumin, red pepper flakes (if using), salt, and black pepper. Stir for 1 minute to toast the spices. Add crushed tomatoes, tomato sauce, and chicken stock. Stir well and bring to a simmer.

Step 4: Simmer with Chicken and Beans

Add the cooked chicken, kidney beans, and black beans to the pot. Simmer uncovered over low heat for 30 minutes, stirring occasionally. Taste and adjust seasoning as needed.

Step 5: Serve Hot with Toppings

Ladle chili into bowls and serve hot with your favorite toppings: sour cream, shredded cheddar, sliced scallions, or crushed tortilla chips.

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