Ina Garten's chicken chili features bell peppers, onions, and plenty of spices.Ina Garten demonstrated how to make her chicken chili in an early episode of "Barefoot Contessa." Mike Smith/NBCU Photo Bank/NBCUniversal via Getty Images via Getty Images To make Garten's chicken chili for six, you'll need:4 split chicken breasts, bone-in, skin on2 (28-ounce) cans of whole-peeled plum tomatoes in puree, undrained4 cups of chopped yellow onions (3 onions)2 red bell peppers, cored, seeded, and large-diced2 yellow bell peppers, cored, seeded, and large diced cup of minced fresh basil leaves cup of good olive oil, plus extra for chicken cup of minced garlic (4 cloves)2 teaspoons of kosher salt, plus more for chicken1 teaspoon of chili powder1 teaspoon of ground cumin teaspoon of dried red pepper flakes, or to taste teaspoon of cayenne pepper, or to tasteFreshly ground black pepperChopped green onions, for servingCorn chips, for servingGrated cheddar cheese, for servingWhile these are Garten's recommended measurements, I should note that I doubled some of the seasoning and added 2 teaspoons of chili powder, 2 teaspoons of ground cumin, teaspoon of dried red pepper flakes, and teaspoon of cayenne pepper.I wanted the chicken chili to pack a punch, and doubling these spices turned up the flavor without making things too spicy.First, I prepped my ingredients and preheated the oven to 350 degrees Fahrenheit.I chopped my yellow and red bell peppers first. Anneta Konstantinides/Business Insider I chopped my onions, diced my bell peppers, and minced my garlic.I misread Garten's recipe and diced my bell peppers a bit smaller than she recommended, but their shape still held up well in the chili. I think larger pieces might actually be too chunky for this dish because there's so much chicken in the chili, so I recommend going with a smaller dice for the bell peppers instead.Then, I began to cook my onions.I cooked the onions for about 15 minutes. Anneta Konstantinides/Business Insider I added the olive oil to my pan and threw in the onions.I cooked the onions for 15 minutes, until they turned translucent, then added the garlic.After adding the garlic, I cooked my onions for an additional minute. Anneta Konstantinides/Business Insider I cooked the garlic for an additional minute, per Garten's instructions."You want to cook the garlic for just a minute so it doesn't get really bitter," she explained in a "Barefoot Contessa" episode while demonstrating the recipe.Then, I added the bell peppers and seasoning.I doubled the seasoning for this recipe to add more flavor. Anneta Konstantinides/Business Insider I threw in the chili powder, cumin, red pepper flakes, cayenne, and salt and cooked everything for one minute.It was time to add the tomatoes.I crushed the tomatoes by hand and threw the leftover juice into the pot as well. Anneta Konstantinides/Business Insider "I always make this with canned tomatoes; life's too short to peel a tomato," Garten said in the episode.According to the recipe, you can crush the tomatoes by hand or throw them in a food processor. If you opt for the latter, Garten recommends adding them in batches and pulsing the processor six to eight times.I don't have a food processor, so I crushed the tomatoes by hand. I also threw the leftover juice into the pot.After adding basil, I brought my chili to a boil and then reduced the heat to a simmer.I tore the basil in chunks and threw the leaves in the pot. Anneta Konstantinides/Business Insider I left my pot uncovered as my chili began to simmer.Then, I started prepping the chicken.I rubbed my chicken with olive oil and seasoned each piece with salt and pepper. Anneta Konstantinides/Business Insider During the "Barefoot Contessa" episode, Garten said she cooks the chicken with the skin on because she found it "really keeps it moist." She noted that she also roasts the chicken instead of boiling it because it makes the meat taste more delicious.I rubbed my chicken breasts with olive oil and generously sprinkled salt and pepper on each one. I then threw them in the oven and set the timer to 35 minutes, per Garten's instructions.Garten recommends simmering the chili for 30 minutes, but I let it go for about an hour and a half.I simmered my chili for longer than Garten's recipe called for. Anneta Konstantinides/Business Insider I love making chili and believe it always tastes better the longer it is left on the stove, so I was happy to wait a little longer.But Garten's recipe is designed for the chicken and chili to be ready at the same time, so you can always finish this quicker, depending on how soon you need dinner.After 40 minutes, my chicken was ready.My chicken breasts after I took them out of the oven. Anneta Konstantinides/Business Insider Garten said the chicken breasts should be "just cooked" when you take them out of the oven.Once my chicken had slightly cooled, I separated the meat from the bone and started chopping.My chopped chicken pieces. Anneta Konstantinides/Business Insider "Tear off the bone with your hands; it's the best way to do it," Garten said in the "Barefoot Contessa" episode.Garten then recommended cutting the chicken into -inch chunks so the meat can be "really delicious and chunky."I added the chicken to the chili and continued to let it simmer uncovered.I let my chili simmer for another 45 minutes after adding the chicken. Anneta Konstantinides/Business Insider Garten's recipe calls for the chili to simmer with the chicken for 20 minutes. I wanted to maximize the flavor, so I let it simmer for 45 minutes.I also made sure to stir the chili occasionally so the flavor could seep into all that chicken.While the chili was simmering, I prepped my toppings.My chopped green onions. Anneta Konstantinides/Business Insider Since I bought pre-grated cheese, all I needed to do was chop my green onions.It was time to eat! And Garten's chicken chili made for a fantastic dinner.Garten's chicken chili is perfect for fall and winter. Anneta Konstantinides/Business Insider Garten's chicken chili is so hearty and comforting. The rich tomatoes paired really well with the tender and juicy chicken, which soaked up so much delicious flavor, and the bell peppers added great texture. The green onions on top also helped brighten each sip and added some nice crunch. And I recommend pairing this with sour cream for that extra hit of acidity and creaminess.I made this chili for my friend Kayla, who immediately declared that it was the "best shit ever.""This chili is reminiscent of a chicken tortilla soup, but it's so much heartier!" she added. "It makes you feel so warm and cozy."As temperatures continue to drop, Garten's recipe will definitely satisfy your chili cravings.