Ina Garten’s Chicken Chili

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

Ina Garten's Chicken Chili recipe from

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.

Sometimes I like to add a good spoonful of my favorite barbecue sauce to this chili recipe to add a little sweet flavor to it.

Ina Garten's Chicken Chili recipe from
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.

If you’re following the Weight Watchers program, this chili computes to just 1 point per serving.  Wahoo!

Ina Garten's Chicken Chili

This recipe feeds a small crowd. It's also a fun one for dunking chips.
Yield: 12 servings

Prep Time:45 minutes

Cook Time:1 hour and 25 minutes

  • 8 cups chopped yellow onions (6 onions)
  • 2 tablespoons extra-virgin olive oil
  • 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
  • 4 full chicken breasts, cooked and shredded/chopped (5 to 6 cups)
  • 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. Add the cooked chicken 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.
Weight Watchers Freestyle SmartPoints per serving (1/12th of the recipe): 1
SOURCE: (adapted from Barefoot Contessa Parties!)

Here are a few more chicken chili recipes you might enjoy:

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  • Kate wrote:

    Loved this recipe, it tasted quite like a jalfrezi before the cheese, sour cream and tortillas were added. Really tasty and surprisingly the kids ate it even though it was pretty spicy. I halved it the recipe and still have some left over for tomorrow

  • Randi wrote:

    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.

  • Kristin Sollars wrote:

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