Thursday, June 3, 2010

Recipe Review-Barefoot Contessa's Chicken Chili

Last night I made a yummy chicken chili for dinner. It was very tasty and very healthy. It's really more of a stew, though, and not very chili-like. This one is a keeper! I give it four stars :) Here's the recipe:

Barefoot Contessa's Chicken Chili

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving: Chopped onions, corn chips, grated cheddar, sour cream

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.

Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat 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 the toppings, or refrigerate and reheat gently before serving.

Because I was short on time, I just boiled some boneless chicken breasts. I think next time I'll actually roast them, because the chicken needed some spices and flavor. I also upped the amount of spices called for because I *knew* my kids wouldn't eat it anyway and my husband and I like a kick to our chili. This was really good. Hubby ate three bowls! I served it with a salad and it was a very yummy and very low calorie dinner.

Here are the stats:
Serving Size 1 (534g)
Recipe makes 6 servings
Calories 250
Calories from Fat 90
Total Fat 10.0g
Cholesterol 30mg
Sodium 636mg
Potassium 1143mg
Total Carbohydrate 29.0g
Dietary Fiber 6.4g
Sugars 13.3g
Protein 14.8g


  1. I love her sooooo much and watch and tape her show every weekend. I also have all her books... But I will give it a whirl im sure...

  2. Looks delish! I wish the DH liked chicken chili, he's a traditionalist. lol

  3. I have one of her cookbooks and have yet to use it. Her food always looks yummy though..