More freezer-friendly foods

My husband and I love chili just about any time of year. Of course it’s best on a really cold winter night (in my opinion), but I think we could probably eat it just about any time of year. Ina Garten’s recipe for chicken chili is a nice twist on a chili recipe. I really like it because it freezes well.

This recipe makes a large batch, so I typically reduce it by half to serve just the two of us. For freezing, I will divide the final chili it between two containers.

I use chopped tomatoes, as opposed to crushing the whole tomatoes by hand. If you’re truly in a time crunch, a rotisserie chicken from the grocery store can be substituted for the roasted chicken breasts.


Chicken Chili

8 cups chopped yellow onions
¼ cup olive oil, plus extra for chicken
¼ cup minced garlic
4 red bell peppers, cored, seeded and diced
4 yellow bell peppers, cored, seeded and diced
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon dried red pepper flakes
½ teaspoon cayenne pepper
4 teaspoons kosher salt, plus more for chicken
4 28-ounce cans whole peeled plum tomatoes in puree, undrained
½ cup minced fresh basil leaves
8 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 one more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for one minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade. 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.

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 ¾-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings or refrigerate and reheat gently before serving.

From Barefoot Contessa Parties!, Ina Garten, (Clarkson Potter, 2001)