Mohamed Shili This flavorful Ina Garten Chicken Chili is prepared using yellow onions, olive oil, garlic, bell peppers, and chicken breasts. This hearty chicken chili recipe is a perfect dinner that takes about one hour and 45 minutes to prepare and can serve up to 6 people.
Ina Garten Chicken Chili Ingredients
- 4 cups yellow onions, chopped
- 1/8 cup olive oil, extra for chicken
- 1/8 cup garlic, minced
- 2 red bell peppers, large-diced
- 2 yellow bell peppers, large-diced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- 2 tsp kosher salt, extra for chicken
- 2 cans (28-ounce each) whole peeled plum tomatoes in puree
- 1/4 cup fresh basil leaves, minced
- 4 chicken breasts, bone-in, skin-on
- Freshly ground black pepper
For Serving
- Chopped onions
- Corn chips
- Grated cheddar
- Sour cream
How To Make Ina Garten Chicken Chili
- Prepare the Base In a large pot, heat 1/8 cup of olive oil over medium heat until it shimmers. Add 4 cups of chopped yellow onions and sauté them until they become translucent, which usually takes about 10 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Add Garlic and Bell Peppers Add 1/8 cup of minced garlic to the pot and cook for about one minute, stirring constantly. Then add 2 large-diced red bell peppers and 2 large-diced yellow bell peppers. Continue to cook for another minute, ensuring all ingredients are well mixed.
- Incorporate Spices Mix in 1 tsp of chili powder, 1 tsp of ground cumin, 1/4 tsp of red pepper flakes, 1/4 tsp of cayenne pepper, and 2 tsp of kosher salt. Stir the spices into the vegetables, allowing the flavors to meld together for a minute.
- Add Tomatoes and Basil Crush 2 cans of whole peeled plum tomatoes with your hands or a fork and add them to the pot along with the puree. Stir in 1/4 cup of minced fresh basil leaves. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for 30 minutes.
- Preheat Oven While the chili base is simmering, preheat your oven to 350°F (175°C) to prepare for roasting the chicken breasts.
- Season and Roast Chicken Rub the 4 chicken breasts with a bit of olive oil, then season them generously with kosher salt and freshly ground black pepper. Place the chicken breasts on a baking sheet and roast them in the preheated oven for 35 to 40 minutes, or until they are fully cooked.
- Cool and Chop Chicken Once the chicken is cooked, allow it to cool slightly. Remove the skin and bones, then cut the meat into bite-sized chunks. This step ensures the chicken is ready to be added to the chili.
- Combine and Serve Add the chopped chicken chunks to the chili base and let the mixture simmer for an additional 20 minutes. This final simmer allows the flavors to meld together perfectly. Serve the chili hot, topped with chopped onions, corn chips, grated cheddar cheese, and a dollop of sour cream. Enjoy!
Recipe Tips
- Add some lime juice: Adding a squeeze of fresh lime juice to your chicken chili before serving can enhance the flavors and add a refreshing tang. This tip works wonders for brightening up the dish.
- Use leftover vegetables: If you have any leftover roasted or sautéed vegetables in your fridge, add them to your chili for extra flavor and nutrition. Just chop them up and stir them in.
- Incorporate beans: Adding a can of black beans or kidney beans can make your chicken chili heartier and more filling. Drain and rinse the beans before adding them to the chili base.
- Top with avocado: Sliced or diced avocado makes a great topping for chicken chili, providing a creamy texture and rich flavor. Add it just before serving to keep it fresh and vibrant.
What To Serve With Chicken Chili
Serve your hearty chicken chili with cornbread, roasted sweet potatoes, a fresh green salad, garlic bread, and a tangy coleslaw.
For added flavor, You can pair it with avocado slices, grilled corn, and pickled jalapeños.
How To Store Chicken Chili
To Refrigerate: Store leftover chicken chili in an airtight container in the refrigerator. Make sure it is completely cooled before sealing the container. It will stay fresh for up to four days.
To Freeze: Let the chili cool completely, then transfer it to freezer-safe containers. Leave some space at the top for expansion and freeze for up to three months. Thaw in the fridge overnight before reheating.
How To Reheat Chicken Chili
In The Oven: Preheat your oven to 350°F (175°C). Transfer the leftover chicken chili to an oven-safe dish, cover it with foil, and bake for 20-25 minutes or until thoroughly heated. Stir halfway through to ensure even heating.
In The Microwave: Place the leftover chicken chili in a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through. Ensure it is heated evenly to avoid cold spots.
In The Air Fryer: Preheat your air fryer to 350°F (175°C). Transfer the chicken chili to an air fryer-safe dish and cover it with foil. Heat for about 10-15 minutes, stirring once or twice to ensure even reheating.
Frequently Asked Questions
How do I thicken the chili if it’s too thin?
To thicken the chicken chili, simmer it uncovered for a longer period, allowing some of the liquid to evaporate. You can also add a slurry made of cornstarch and water, or mash some of the beans or vegetables in the chili to help thicken the sauce naturally.
How can I make this chili less spicy?
To make the chicken chili less spicy, reduce the amount of cayenne pepper and red pepper flakes. You can also substitute these with milder spices or omit them entirely. Adding a bit more bell pepper or tomato can help balance out the heat.
Ina Garten Chicken Chili Nutrition Facts
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Ina Garten Chicken Chili
Description
This flavorful Ina Garten Chicken Chili is prepared using yellow onions, olive oil, garlic, bell peppers, and chicken breasts. This hearty chicken chili recipe is a perfect dinner that takes about one hour and 45 minutes to prepare and can serve up to 6 people.
Ina Garten Chicken Chili Ingredients
For Serving
How To Make Ina Garten Chicken Chili
- Prepare the Base In a large pot, heat 1/8 cup of olive oil over medium heat until it shimmers. Add 4 cups of chopped yellow onions and sauté them until they become translucent, which usually takes about 10 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Add Garlic and Bell Peppers Add 1/8 cup of minced garlic to the pot and cook for about one minute, stirring constantly. Then add 2 large-diced red bell peppers and 2 large-diced yellow bell peppers. Continue to cook for another minute, ensuring all ingredients are well mixed.
- Incorporate Spices Mix in 1 tsp of chili powder, 1 tsp of ground cumin, 1/4 tsp of red pepper flakes, 1/4 tsp of cayenne pepper, and 2 tsp of kosher salt. Stir the spices into the vegetables, allowing the flavors to meld together for a minute.
- Add Tomatoes and Basil Crush 2 cans of whole peeled plum tomatoes with your hands or a fork and add them to the pot along with the puree. Stir in 1/4 cup of minced fresh basil leaves. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for 30 minutes.
- Preheat Oven While the chili base is simmering, preheat your oven to 350°F (175°C) to prepare for roasting the chicken breasts.
- Season and Roast Chicken Rub the 4 chicken breasts with a bit of olive oil, then season them generously with kosher salt and freshly ground black pepper. Place the chicken breasts on a baking sheet and roast them in the preheated oven for 35 to 40 minutes, or until they are fully cooked.
- Cool and Chop Chicken Once the chicken is cooked, allow it to cool slightly. Remove the skin and bones, then cut the meat into bite-sized chunks. This step ensures the chicken is ready to be added to the chili.
- Combine and Serve Add the chopped chicken chunks to the chili base and let the mixture simmer for an additional 20 minutes. This final simmer allows the flavors to meld together perfectly. Serve the chili hot, topped with chopped onions, corn chips, grated cheddar cheese, and a dollop of sour cream. Enjoy!
