I tried Ina Garten’s easy chicken chili. It’s a delicious, hearty dinner that’s perfect for chilly temperatures.

To make Garten’s chicken chili for six, you’ll need:

• 4 split chicken breasts, bone-in, skin on
• 2 (28-ounce) cans of whole-peeled plum tomatoes in puree, undrained
• 4 cups of chopped yellow onions
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• ¼ cup of minced fresh basil leaves
• ⅛ cup of good olive oil, plus extra for chicken
• ⅛ cup of minced garlic
• 2 teaspoons of kosher salt, plus more for chicken
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• ¼ teaspoon of dried red pepper flakes, or to taste
• ¼ teaspoon of cayenne pepper, or to taste
• Freshly ground black pepper
• Chopped green onions, for serving
• Corn chips, for serving
• Grated cheddar cheese, for serving
• Sour cream, for serving

While 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, ½ teaspoon of dried red pepper flakes, and ½ 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 hot.

I chopped my onions and bell peppers and minced the garlic.

I misread Garten’s recipe and cut 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.

“You want to cook the garlic for just a minute so it doesn’t get really bitter,” Garten explained in a “Barefoot Contessa” episode while demonstrating the recipe.

I threw in the chili powder, cumin, red pepper flakes, cayenne, and salt, and cooked everything for one minute.

“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.

Garten’s recipe is designed so the chicken and chili are ready at the same time, so she recommends cooking the chili for 30 minutes.

I had some extra time on my hands, so I allowed the chili to simmer for a little longer to give the flavors more time to develop.

During the “Barefoot Contessa” episode, Garten said she cooks the chicken with the skin on because she found it “really keeps it moist.” She also noted that she roasts the chicken instead of boiling it because it makes the meat taste better.

I rubbed my chicken breasts with olive oil and generously seasoned them with salt and pepper before throwing them into the oven for 35 minutes.

Garten said the chicken breasts should be “just cooked” when you take them out of the oven.

“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 ¾-inch chunks so the meat can be “really delicious and chunky.”

Garten’s recipe calls for the chili to simmer with the chicken for 20 minutes.

Since I bought pre-grated cheese, all I needed to do was chop my green onions.

Garten’s chicken chili is so hearty and comforting. The rich tomatoes paired really well with the tender, juicy chicken, which soaked up so much delicious flavor, and the bell peppers and green onions added great texture. I also enjoyed the extra hit of acidity and creaminess from the sour cream.

I made this chili for my friend Kayla, who was also a huge fan.

“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 comforting recipe will definitely satisfy your chili cravings.