Hearty Leftover Chicken Chili
This hearty chicken chili recipe, inspired by Ina Garten's culinary expertise, transforms leftover roasted chicken into a comforting and flavorful dish that's perfect for cooler days or gatherings. With a vibrant blend of bell peppers, aromatic spices, and fresh basil, this chili is rich in texture and taste. Pair it with crunchy corn chips and your choice of toppings like chopped onions, shredded cheese, and avocado for a satisfying meal that warms both the heart and the stomach. Ideal for feeding a crowd, it’s a guaranteed hit at potlucks or family dinners.
12
Servings
287
Calories
14
Ingredients
Ingredients
Yellow onions
8 cups (chopped (about 6 onions))
Olive oil
1/4 cup (plus extra for rubbing on chicken)
Garlic
1/4 cup (minced (about 8 cloves))
Red bell peppers
4 (cored, seeded, and large-diced)
Yellow bell peppers
4 (cored, seeded, and large-diced)
Chili powder
2 teaspoons
Ground cumin
2 teaspoons
Dried red pepper flakes
1/2 teaspoon (to taste)
Cayenne pepper
1/2 teaspoon (to taste)
Kosher salt
4 teaspoons (plus more for chicken)
Whole peeled plum tomatoes
4 (28 ounce) cans (in puree, undrained)
Fresh basil leaf
1/2 cup (minced)
Chicken breast halves
8 (bone-in, skin-on)
Fresh ground black pepper
to taste
Instructions
1
In a large pot over medium-low heat, warm the olive oil and add the chopped onions. Cook for 10 to 15 minutes until the onions are soft and translucent.
2
Stir in the minced garlic and cook for an additional minute, allowing it to become fragrant.
3
Add the diced red and yellow bell peppers along with the chili powder, ground cumin, dried red pepper flakes, cayenne pepper, and kosher salt. Cook for 1 minute while stirring to combine.
4
Crush the canned whole peeled tomatoes by hand or briefly in a food processor, then add them (along with their puree) to the pot along with the minced fresh basil.
5
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to blend the flavors.
6
Preheat your oven to 350°F (175°C). While the chili simmers, rub the chicken breast halves with additional olive oil and season them generously with salt and fresh ground black pepper.
7
Place the chicken on a baking sheet and roast in the preheated oven for 35 to 40 minutes, or until the chicken is fully cooked through.
8
Once roasted, allow the chicken to cool slightly, then carefully remove the skin and bones. Chop the meat into 3/4-inch chunks.
9
Add the diced chicken to the chili pot and continue to simmer uncovered for another 20 minutes to let the flavors meld.
10
Serve hot with corn chips, chopped onions, shredded cheese, and other toppings of your choice. Alternatively, let the chili cool, refrigerate, and reheat gently before serving.
Nutrition Information
13g
Fat
18g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Hearty Leftover Chicken Chili?
The primary protein is chicken breast halves, which can be roasted fresh or used as leftovers from a previous meal.
How many servings does this chicken chili recipe provide?
This recipe makes 12 servings, making it ideal for large gatherings or meal prepping.
Who is the culinary inspiration behind this chili recipe?
The recipe is inspired by the culinary expertise of Ina Garten, also known as the Barefoot Contessa.
What are the calorie counts and nutritional values per serving?
Each serving contains approximately 287 calories, 13g of fat, 18g of carbohydrates, and 25g of protein.
What type of tomatoes should be used for this recipe?
The recipe calls for four 28-ounce cans of whole peeled plum tomatoes in puree.
How long do the onions need to be cooked?
The chopped yellow onions should be cooked over medium-low heat for 10 to 15 minutes until they are soft and translucent.
What spices are used to flavor the chili?
The flavor profile includes chili powder, ground cumin, dried red pepper flakes, cayenne pepper, and kosher salt.
Can I use leftover chicken for this recipe?
Yes, this recipe is specifically designed to transform leftover roasted chicken into a comforting meal.
How should the bell peppers be prepared?
The red and yellow bell peppers should be cored, seeded, and large-diced.
How much garlic is required?
You will need 1/4 cup of minced garlic, which is approximately 8 cloves.
What are the recommended toppings for serving?
Recommended toppings include corn chips, chopped onions, shredded cheese, and avocado.
At what temperature should the chicken be roasted?
If roasting the chicken specifically for this dish, preheat your oven to 350°F (175°C).
How long should the chicken roast in the oven?
The chicken breast halves should roast for 35 to 40 minutes or until fully cooked through.
When is the fresh basil added to the pot?
The minced fresh basil is added along with the crushed tomatoes and their puree.
How long does the chili need to simmer before adding the chicken?
The tomato and pepper base should simmer uncovered for 30 minutes to blend the flavors.
How long should the chili simmer after the chicken is added?
After adding the chicken, simmer for an additional 20 minutes to let the flavors meld together.
What type of onions are used in this recipe?
The recipe requires 8 cups of chopped yellow onions, which is approximately 6 onions.
Is this chicken chili recipe considered healthy?
Yes, it is tagged as a healthy recipe due to its high protein content and inclusion of fresh vegetables.
How should the canned tomatoes be processed?
The whole peeled tomatoes should be crushed by hand or briefly pulsed in a food processor.
Can this chili be made ahead of time?
Yes, the chili can be cooled, refrigerated, and then gently reheated before serving.
What kind of chicken cuts are recommended?
The recipe calls for 8 bone-in, skin-on chicken breast halves for the best flavor when roasting.
How much olive oil is used?
The recipe uses 1/4 cup of olive oil for the pot, plus extra for rubbing on the chicken.
What size should the chicken be chopped into?
The meat should be chopped into 3/4-inch chunks after the skin and bones are removed.
How many bell peppers are needed in total?
You will need a total of 8 bell peppers: 4 red and 4 yellow.
Is this recipe suitable for a potluck?
Yes, it is a crowd-pleaser and ideal for feeding a large number of people at gatherings or potlucks.
What type of salt is recommended?
Kosher salt is recommended for both the chili base and seasoning the chicken.
Should the tomatoes be drained before adding?
No, the tomatoes should be used undrained, including their puree.
Can I adjust the spiciness of the chili?
Yes, the red pepper flakes and cayenne pepper amounts can be adjusted to taste.
What gives the chili its vibrant texture?
The combination of 8 cups of onions, 8 diced bell peppers, and hand-crushed plum tomatoes creates a rich, vibrant texture.
What is the preparation method for the fresh basil?
The recipe requires 1/2 cup of fresh basil leaves, which should be minced.