I made Ina Garten's easy chicken chili and found a new go-to comfort dish for fall

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

• 4 split chicken breasts, bone-in, skin on

• 2 (28-ounce) cans whole-peeled plum tomatoes in puree, undrained

• 4 cups chopped yellow onions (3 onions)

• 2 red bell peppers, cored, seeded, and large-diced

• 2 yellow bell peppers, cored, seeded, and large diced

• ¼ cup minced fresh basil leaves

• ⅛ cup good olive oil, plus extra for chicken

• ⅛ cup minced garlic (4 cloves)

• 2 teaspoons kosher salt, plus more for chicken

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• ¼ teaspoon dried red pepper flakes, or to taste

• ¼ teaspoon cayenne pepper, or to taste

• Freshly-ground black pepper

• Chopped green onions, for serving

• Corn chips, for serving

• Grated cheddar cheese, for serving

While these are Garten's recommended measurements, I should note that I doubled some of the seasoning and added 2 teaspoons chili powder, 2 teaspoons ground cumin, ½ teaspoon dried red pepper flakes, and ½ teaspoon cayenne pepper.

I wanted the chicken chili to pack a punch, and doubling these spices turned up the flavor without making things too spicy.

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 recommends, 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.

I added the olive oil to my pan and threw in the onions.

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 where she demonstrated 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 Garten's recipe, you can either crush the tomatoes by hand or throw them in a food processor. If you opt for the latter, she recommends adding them in batches and pulsing the processor for six to eight times.

I don't have a food processor, so I just crushed them with my hand. I threw the leftover juice into the pot as well.

I left my pot uncovered as my chili began to simmer.

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 more delicious.

I rubbed my chicken breasts with olive oil and generously sprinkled salt and pepper on each one.

I threw them in the oven and set the timer to 35 minutes, per Garten's instructions.

I love making chili and believe it always tastes better the longer you leave it on the stove, so I was happy to wait a little longer.

But Garten's original recipe is designed for the chicken and chili to be ready at the same time, so you can get this finished faster if you need a quicker dinner.

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 it can be "really delicious and chunky."

Garten's recipe calls for the chili to simmer with the chicken for 20 minutes. To try to maximize flavor, while also listening to my grumbling stomach, I let it simmer for about 45 minutes.

I also made sure to stir the chili every so often so the flavor could seep into all that chicken.

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 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 and we head into winter, Garten's recipe will definitely satisfy your chili cravings.