Ina Garten's Chicken Chili

Name: Ina Garten's Chicken Chili
Total time: 130 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 8 cups chopped sweet onions ((about 6 onions)); 2 tablespoons extra virgin olive oil; ¼ cup minced garlic ((8 cloves)); 4 medium red bell peppers ((cored, seeded and roughly chopped)); 4 medium yellow bell peppers ((cored, seeded and roughly chopped)); 2 teaspoons chili powder; 2 teaspoons ground cumin; ½ teaspoon red pepper flakes ((more or less, to taste)); ½ teaspoon ground cayenne pepper ((more or less, to taste)); 4 teaspoons kosher salt, (plus more for chicken); Four 28-ounce cans whole peeled plum tomatoes in puree, (undrained); ½ cup minced fresh basil; 6 cups shredded cooked chicken breasts; freshly ground black pepper; onions, corn chips, grated cheese, sour cream ((suggested toppings))

Easy chili recipe that feeds a crowd!

⏱️ 130 min 🔪 Prep: 45 min 🔥 Cook: 85 min 📊 Hard 👁️ 17 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

12 servings

8 cups chopped sweet onions ((about 6 onions))
2 tablespoons extra virgin olive oil
¼ cup minced garlic ((8 cloves))
4 medium red bell peppers ((cored, seeded and roughly chopped))
4 medium yellow bell peppers ((cored, seeded and roughly chopped))
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon red pepper flakes ((more or less, to taste))
½ teaspoon ground cayenne pepper ((more or less, to taste))
4 teaspoons kosher salt, (plus more for chicken)
Four 28-ounce cans whole peeled plum tomatoes in puree, (undrained)
½ cup minced fresh basil
6 cups shredded cooked chicken breasts
freshly ground black pepper
onions, corn chips, grated cheese, sour cream ((suggested toppings))

Steps

In a large pot, cook the onions in 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.
Add the cooked chicken to the chili and simmer, uncovered, for another 20 minutes.
Serve with the toppings, or refrigerate and reheat gently before serving.