Ina Garten’s Chicken Chili

Great chili for a chilly day:  Ina Garten’s Chicken Chili


A non-traditional chili, it has tons of yellow and red bell peppers as well as fresh basil. It’s spiced up lightly with chili powder, cumin, red pepper flakes and cayenne. Add more for heat.

Served up family-style with a sprinkle of cheddar cheese, a dollop of sour cream and Tostitos Scoop chips, this is a great chili recipe.

Yield: 12 servings

Prep Time: 45 min

Cook Time: 1 hr, 25 min

Ina Garten's Chicken Chili

This recipe feeds a small crowd. It's also a fun one for dunking chips.


8 cups chopped yellow onions (6 onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 medium red bell peppers, cored, seeded, & large-diced
4 medium yellow bell peppers, cored, seeded & large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
freshly ground black pepper
onions, corn chips, grated cheddar, & sour cream (optional, for serving)


1. Cook onions in oil over medium- low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add 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.

2. Preheat oven to 350°F.

3. Rub 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 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.

4. Serve with the toppings, or refrigerate and reheat gently before serving.


*If preparing this recipe as DAIRY FREE, don't serve with sour cream or cheese. If preparing this recipe as GLUTEN FREE, choose tortilla chips that are known to be GF.

Nutritional Information per serving:
Serving size: 1/12th of the recipe
Calories per serving: 247
Fat per serving: 6.5g
Saturated Fat per serving: 1g
Sugar per serving: 13g
Fiber per serving: 5.5g
Protein per serving: 22g
Cholesterol per serving: 45.5mg
Carbohydrates per serving: 28g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6.5

SOURCE: (via Barefoot Contessa Parties!)

2 Responses to “Ina Garten’s Chicken Chili”

  1. postedAug 8, 2010 11:56 AM
    Kristin Sollars

    WOW!!! Made so much I had to take a bunch to friends, really an enormous recipe, but we loved it!

  2. postedFeb 18, 2013 9:56 AM

    My family loved this dish. I did tweek some of the amounts of the spices by adding more, but I tend to do that with any recipe. I also used rotel tomatoes instead of the plum since thats what I had on hand and I will continue to use the rotel again. I also baked my chicken longer, so the meat was very tender. My son just asked the other day when I would make this recipe again because he loved it…so I have the chicken breasts in the oven right now and it will be dinner tonite. We topped ours with shredded cheddar and sour cream with tortilla chips and corn bread on the side. Excellent recipe.

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