Chili Recipes Barefoot Contessa
Ina Garten’s Chicken Chili is a great chili for a chilly day! It’s a good, hearty chili recipe that feeds a large crowd.
This chili is pure comfort food. It’s nice to eat a chicken chili– one without beef or beans– that is just simply packed with chicken, tomatoes and other veggies.
Ina Garten’s Chicken Chili is a non-traditional chili. It has tons of yellow and red bell peppers as well as fresh basil. It’s spiced up lightly with chili powder, cumin, red pepper flakes and cayenne pepper. Add more cayenne for heat.
Different Ina Garten Lot Barefoot Contessa Blank Recipe Note Cards +envelopes
This is a super easy chili recipe to make. Onions and garlic are sautéed in a large pot. Bell peppers and spices are added in. Then you’ll add in a lot of crushed canned plum tomatoes and fresh basil. That’s all simmered for 30 minutes before adding cooked chicken and simmering a bit more.
Sometimes I like to add a good spoonful of my favorite barbecue sauce to this chili recipe to add a little sweet flavor to it. Try it, it’s good!
It feeds a crowd! Ina Garten’s Chicken Chili recipe makes a hearty 12 servings. I almost always make this particular recipe when I’m having people over to watch games on football Sundays. It easily feeds a hungry bunch, and everyone is happy to eat a chicken chili recipe! Great job in creating this recipe, Ina Garten (also known as Barefoot Contessa)!
Three Bean Chili
Served up family-style with a sprinkle of cheddar cheese, a dollop of sour cream and crushed tortilla chips or corn chips, this is a great chili recipe.
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Serving: 1 serving , Calories: 254 kcal , Carbohydrates: 27 g , Protein: 26 g , Fat: 6 g , Saturated Fat: 1 g , Cholesterol: 60 mg , Sodium: 1220 mg , Potassium: 1027 mg , Fiber: 6 g , Sugar: 13 g , Vitamin A: 1861 IU , Vitamin C: 157 mg , Calcium: 135 mg , Iron: 4 mgThis recipe is SUPER simple and doesn't take all day to prepare. I saw Miss Ina making it on a recent episode of The Barefoot Contessa and immediately wanted to try it. You know how some recipes are all about slow simmering all day on the stove top? Well, not this one. It's done in under 2 hours and it's SO chunky and hearty! You'll love it! It's also really convenient because you can make it in advance and just reheat it when it's time to serve. It's actually BETTER after it sits in the fridge for a day or two. So, give this one a try! No need to wait for a chilly day to make it a chili day!
Award Winning Chili Con Carne Recipe
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.
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 chopped onions, corn chips, grated cheddar, and sour cream for toppings, or refrigerate and reheat gently before serving.
*Instead of roasting the chicken breasts, I just bought a rotisserie chicken from the grocery store and then pulled all the meat from the bones once it was cool enough to handle. I HIGHLY recommend doing this because it was so easy, I used the whole chicken which was quite a bit, and the meat was SO tender that it fell apart. And if it's a warm day, then there's no need to turn on the oven! Perfect!
Barefoot Contessa's 2 Ingredient Recipe: Ina Garten's Go To Healthy Recipe For Summer
If you like beans in your chili, go for it! Just rinse and drain a can of any kind of beans, and then add them to the pot. Red, white, or black beans..... even a regular can of pork and beans, all good! (of course, you wouldn't drain or rinse the pork and beans, but you already knew that, right?)
If you like a spicier chili, then go ahead and double the amount of the spices. I omitted the cayenne pepper and crushed pepper flakes because I don't like the heat, but if you're all about it, go for it! In fact, add any kind of hot peppers you like! Jalapenos, etc, whatever you like! If you're serving a large group, leave the hot ingredients out of the pot, and serve them along with the toppings. Let your guests have the choice!
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.
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 chopped onions, corn chips, grated cheddar, and sour cream for toppings, or refrigerate and reheat gently before serving.
*Instead of roasting the chicken breasts, I just bought a rotisserie chicken from the grocery store and then pulled all the meat from the bones once it was cool enough to handle. I HIGHLY recommend doing this because it was so easy, I used the whole chicken which was quite a bit, and the meat was SO tender that it fell apart. And if it's a warm day, then there's no need to turn on the oven! Perfect!
Barefoot Contessa's 2 Ingredient Recipe: Ina Garten's Go To Healthy Recipe For Summer
If you like beans in your chili, go for it! Just rinse and drain a can of any kind of beans, and then add them to the pot. Red, white, or black beans..... even a regular can of pork and beans, all good! (of course, you wouldn't drain or rinse the pork and beans, but you already knew that, right?)
If you like a spicier chili, then go ahead and double the amount of the spices. I omitted the cayenne pepper and crushed pepper flakes because I don't like the heat, but if you're all about it, go for it! In fact, add any kind of hot peppers you like! Jalapenos, etc, whatever you like! If you're serving a large group, leave the hot ingredients out of the pot, and serve them along with the toppings. Let your guests have the choice!
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