Ina Garten Chicken Chili Recipe

Ina Garten Chicken Chili Recipe is a hearty American one-pot dinner featuring ground chicken, bell peppers, and crushed tomatoes. This spicy meal uses cumin and oregano for a deep, earthy flavour profile.

The first time I made this, I rushed the onion and pepper stage. Now I always wait the full ten minutes until they’re soft and starting to turn golden. If you skip this, you’ll end up with crunchy bits of onion that spoil the smooth texture of the sauce.

The tomato paste is doing more work than you’d think. Without it, the base stays thin and watery instead of becoming a thick, clinging sauce. I find this recipe is the one my friends always ask for when the weather turns cold.

Ina Garten Chicken Chili Recipe Ingredients

• 60ml (4 tbsp) olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 tsp crushed red pepper flakes
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 1/2 tsp chili powder
• 1 tsp dried oregano
• 1 tbsp garlic, minced
• 680g (1 1/2 lb) ground chicken
• 800g (28oz) tin crushed tomatoes
• 400g (14oz) tin tomato purée
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh basil or parsley, for garnish

How To Make Ina Garten Chicken Chili Recipe

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat and add the onion and both bell peppers. Cook for 10 minutes while stirring occasionally until the vegetables are soft and the onions look golden.
2. Add spices and garlic: Stir in the minced garlic, red pepper flakes, cayenne, cumin, chili powder, and oregano. Cook for exactly 1 minute until you can smell the spices clearly.
3. Cook the chicken: Add the ground chicken to the pot and cook until the meat is no longer pink. Use a wooden spoon to break the meat into small crumbles as it browns so there are no large lumps.
4. Add tomato base: Pour the crushed tomatoes, tomato purée, and tomato paste into the pot. Stir the mixture thoroughly to combine the meat with the liquids.
5. Simmer the chili: Season with the salt and black pepper, then reduce the heat to low. Cover the pot and let it simmer for 30 to 40 minutes until the sauce has thickened and the flavours have blended.
6. Garnish and serve: Remove the lid and stir the chili one last time to check the consistency. Serve hot in deep bowls topped with fresh herbs or your choice of toppings.

Recipe Tips

Wait for the golden colour. Make sure the onions and peppers are properly softened before adding the meat. This builds the sweet foundation that balances the heat from the cayenne.

Break up the meat thoroughly. Use the edge of a metal spoon to chop the chicken into fine pieces while browning. Ground chicken can clump together more than beef, and you want a consistent texture in every spoonful.

Simmer without the lid. If the chili looks too thin after 30 minutes, take the lid off for the final 10 minutes. This lets the steam escape and thickens the sauce naturally.

Make it a day early. Prepare the entire batch and keep it in the fridge overnight. The spices mellow and the chicken absorbs more of the tomato base, making it taste much better the next day.

Check your chili powder. Ensure your spices are fresh for the best result. Old chili powder loses its punch and can leave the dish tasting flat and dusty.

Don’t overcook the garlic. Only stir the garlic in for 60 seconds before adding the chicken. If it turns dark brown or black, it will make the entire pot of chili taste bitter.

What To Serve With Chicken Chili

This chili is great with a side of warm cornbread or a stack of salty tortilla chips. You can also serve it over a bed of fluffy white rice or with a side of lime-scented quinoa.

Top each bowl with a spoonful of cool sour cream, shredded cheddar cheese, or sliced avocado. A simple green salad with a sharp lemon dressing helps to balance the spicy heat of the dish.

How To Store Chicken Chili

Fridge

Store the cooled chili in an airtight container for up to 4 days. The sauce will thicken as it sits, so you might need a splash of water when you go to use it again.

Reheat

Warm the chili in a saucepan over medium heat on the hob until it’s steaming. Stir it frequently to prevent the bottom from catching. You can use a microwave for 2 minutes, but cover the bowl to prevent tomato splatters.

Freeze

Cool the chili completely and put it into freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before heating. Do not freeze it with toppings like sour cream or avocado already added.

Ina Garten Chicken Chili Recipe Nutrition Facts

Per serving (1 of 6):

• Calories: 360 kcal
• Protein: 30g
• Fat: 18g
• Carbohydrates: 20g
• Sugar: 7g
• Sodium: 720mg

Estimated. May vary based on ingredients and cooking methods.

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