• 28006dd911a00d831a9d6b722b79c89a

Chicken Chili

Ina Garten (aka The Barefoot Contessa) has a knack for creating recipes that are simple, yet gourmet. Little ones will enjoy the colors and fun topping options.

Prep
Cook
Serves 6people
Ingredients
4
cup chopped yellow onions (3 onions)
2
tbsp olive oil
2
tbsp minced garlic (2 cloves)
2
red bell peppers, cored, seeded, and large-diced
2
yellow bell peppers, cored, seeded, and large-diced
1
tsp chili powder
1
tsp ground cumin
1/4
tsp dried red pepper flakes, or to taste
1/4
tsp cayenne pepper, or to taste
2
tsp kosher salt
2
cans (28 oz) whole peeled plum tomatoes in puree, undrained
1/4
cup minced fresh basil leaves
2
(pre-cooked) rotisserie chickens
freshly ground black pepper
Directions
1.
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.
2.
Preheat the oven to 350 degrees F
3.
Separate the meat of the chicken from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with tortilla chips, grated cheddar, or sour cream.

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