Barefoot Contessa Chicken Chili Recipe
If you love a warm, hearty and flavorful chili, this Barefoot Contessa Chicken Chili Recipe is perfect.
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, fresh cilantro
Instructions
Prepare Ingredients
- Chop onion, garlic and bell peppers. Drain and rinse beans. Set chicken aside.
Sear Chicken
- Heat olive oil in a large pot over medium heat. Brown chicken on both sides for 3–4 minutes.
Cook Vegetables
- Add onion, garlic and bell peppers to the pot. Cook until softened and fragrant, about 5 minutes.
Add Spices
- Stir in chili powder, cumin, smoked paprika, salt and pepper. Cook for 1 minute to release flavors.
Add Liquids
- Add diced tomatoes, chicken broth and beans to the pot. Stir well to combine.
Simmer Chili
- Bring chili to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes.
Shred Chicken
- Remove chicken and shred with two forks. Return shredded chicken to the pot and stir.
Taste and Adjust
- Taste chili and adjust salt, pepper or spices as needed. Simmer 5 more minutes.
Serve Hot
- Serve chili hot with optional toppings like cheese, sour cream or cilantro.
Notes
- Use chicken thighs for juicier chili
- Add corn or zucchini for extra vegetables
- Substitute white beans for a different flavor
- Add a pinch of cayenne for heat
- Make ahead and refrigerate overnight for richer flavor
- Serve with cornbread or tortilla chips
- Use an Instant Pot for faster cooking