Sandra Barefoot Contessa Chicken Chili Recipe is an American one-pot dish made with roasted chicken, kidney beans, black beans, crushed tomatoes, chilli powder, cumin, and peppers simmered into a thick, warming bowl.
I used to throw raw chicken straight into the pot and it came out stringy and bland. Roasting it separately first locks in moisture and gives you proper texture that doesn’t fall apart during the long simmer.
The vegetables need proper time to soften before the spices go in. Rush that stage and you’ll taste raw onion through every bite no matter how long you simmer it afterwards.
Barefoot Contessa Chicken Chili Recipe Ingredients
- 1.1-1.4kg (2½-3lb) boneless, skinless chicken breasts
- 3 tbsp olive oil, divided
- 300g (10½oz) yellow onions, chopped (about 2 medium)
- 150g (5oz) red pepper, chopped
- 150g (5oz) yellow pepper, chopped
- 2 tsp garlic, minced (about 3 cloves)
- 1 tbsp chilli powder
- 1 tbsp ground cumin
- ¼ tsp dried red pepper flakes (optional)
- 1½ tsp fine salt
- 1 tsp freshly ground black pepper
- 800g (28oz) tin crushed tomatoes in purée
- 425g (15oz) tin tomato passata
- 240ml (8fl oz) chicken stock
- 425g (15oz) tin red kidney beans, drained and rinsed
- 425g (15oz) tin black beans, drained and rinsed
- Optional toppings: soured cream, grated Cheddar, spring onions, coriander, tortilla chips
How To Make Barefoot Contessa Chicken Chili Recipe
- Roast or sear the chicken: Preheat your oven to 180°C (350°F/Gas Mark 4). Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30-35 minutes until cooked through and the internal temperature reaches 75°C (165°F). Let it cool slightly, then dice or shred. You can sear it in a pan instead if you prefer.
- Sauté the vegetables: Heat the remaining 2 tablespoons of olive oil in a large pot or casserole dish over medium heat. Add the onions and peppers and cook for 10-12 minutes until soft and starting to colour at the edges. Add the garlic and cook for 1 more minute until fragrant.
- Add spices and tomato base: Stir in the chilli powder, cumin, red pepper flakes if using, salt, and black pepper. Toast the spices for 1 minute, then add the crushed tomatoes, tomato passata, and chicken stock. Stir to combine and bring to a simmer.
- Simmer with chicken and beans: Add the cooked chicken, kidney beans, and black beans. Turn the heat down to low and simmer uncovered for 30 minutes, stirring occasionally. The mixture should thicken and the flavours should meld together. Taste and adjust the seasoning if needed.
- Serve hot with toppings: Ladle into bowls and top with soured cream, grated Cheddar, spring onions, tortilla chips, or coriander.
Recipe Tips
Roast the chicken separately. Cooking it in the chilli from raw makes it dry and stringy. Roasting it first keeps it moist and lets you control the texture.
Give the vegetables enough time. They need 10-12 minutes to soften properly. Undercooked onions taste sharp and ruin the base.
Toast the spices before adding liquid. One minute in the hot oil wakes up the flavour. Skip this and the spices taste raw.
Simmer uncovered. The chilli needs to thicken. Leaving the lid on traps steam and keeps it too watery.
Adjust seasoning at the end. The beans and tomatoes can taste quite bland until the chilli has simmered. Taste it after 30 minutes and add more salt if needed.
Make it ahead. This tastes better the next day once the flavours have settled. Cool it completely, refrigerate overnight, and reheat gently before serving.
What To Serve With Chicken Chili
This works well with warm cornbread or buttered rice on the side. The chilli is thick enough to stand alone but the extra carbs soak up the sauce nicely.
It also pairs with a simple green salad dressed in lime juice and olive oil. The acidity cuts through the richness without adding more weight to the meal.
How To Store Chicken Chili
Fridge
Let the chilli cool completely, then transfer to an airtight container and keep in the fridge for up to 4 days. The flavours deepen as it sits.
Reheat
Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of chicken stock or water if it’s too thick. A microwave works but heat it in short bursts, stirring between each one.
Freeze
Cool the chilli completely, then transfer to freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, adding extra stock if needed.
Barefoot Contessa Chicken Chili Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 340 kcal
- Protein: 35g
- Fat: 9g
- Carbohydrates: 28g
- Sugar: 8g
- Sodium: 780mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes. Thighs stay moister during cooking. Roast them for the same time and shred them before adding to the pot.
It turns out dry and stringy. Cooking raw chicken in the chilli doesn’t give it enough moisture to stay tender.
Yes, but you’ll need to soak and cook them separately first. Use about 200g dried beans for each tin and cook them until tender before adding.
Barefoot Contessa Chicken Chili Recipe
Description
A thick, warming chicken chilli with roasted chicken, kidney beans, black beans, and peppers simmered in a spiced tomato base.
Ingredients
Instructions
- Preheat oven to 180°C (350°F/Gas Mark 4). Rub chicken with 1 tbsp olive oil, season with salt and pepper, and roast 30-35 minutes until internal temperature reaches 75°C. Cool slightly, then dice or shred.
- Heat remaining 2 tbsp olive oil in a large pot over medium heat. Cook onions and peppers 10-12 minutes until soft. Add garlic and cook 1 minute.
- Stir in chilli powder, cumin, red pepper flakes if using, salt, and black pepper. Toast 1 minute. Add crushed tomatoes, passata, and stock. Bring to a simmer.
- Add cooked chicken, kidney beans, and black beans. Reduce heat to low and simmer uncovered 30 minutes, stirring occasionally, until thickened. Adjust seasoning.
- Ladle into bowls and top with soured cream, Cheddar, spring onions, tortilla chips, or coriander.
