Ina Garten’s Chicken Chili

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Ina Garten’s Chicken Chili is a great chili for a chilly day! It’s pure comfort food.  It’s nice to eat a chicken chili– one without beef or beans– just simply packed with chicken, tomatoes and other veggies. 

bowl of 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 pepper. Add more cayenne 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.  Try it, it’s good!

What I love about this recipe:

It feeds a crowd!  Ina Garten’s Chicken Chili recipe makes a hearty 12 servings. I almost always make this particular recipe when I’m having people over to watch games on football Sundays. It easily feeds a hungry bunch, and everyone is happy to eat a chicken chili recipe! 

If 12 servings is too much for you, it’s okay to cut the recipe in half.

a bite of Ina Garten's Chicken Chili
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 for blue and purple plans and 2 points per serving for the green plan.  Wahoo!

Ina Garten's Chicken Chili

Here are a few more chili recipes you might enjoy:

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Ina Garten's Chicken Chili

Easy chili recipe that feeds a crowd!
1 3 1
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Servings 12 servings
Calories 254kcal
Course Main Course
Cuisine American
Keyword chicken chili, ina garten


  • 8 cups chopped sweet onions (about 6 onions)
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup minced garlic (8 cloves)
  • 4 medium red bell peppers (cored, seeded and roughly chopped)
  • 4 medium yellow bell peppers (cored, seeded and roughly chopped)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes (more or less, to taste)
  • 1/2 teaspoon ground cayenne pepper (more or less, to taste)
  • 4 teaspoons kosher salt, plus more for chicken
  • Four 28-ounce cans whole peeled plum tomatoes in puree, undrained
  • 1/2 cup minced fresh basil leaves
  • 6 cups shredded cooked chicken breasts
  • freshly ground black pepper
  • onions, corn chips, grated cheese, sour cream (suggested toppings)


  • In a large pot, cook the onions in oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the 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.
  • Add the cooked chicken to the chili and simmer, uncovered, for another 20 minutes.
  • 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.


Serving: 1serving | Calories: 254kcal | Carbohydrates: 27g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 1220mg | Potassium: 1027mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1861IU | Vitamin C: 157mg | Calcium: 135mg | Iron: 4mg | Blue WW Smartpoints: 1 | Green WW Smartpoints: 3 | Purple WW Smartpoints: 1
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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!