Ina Garten Chicken Chili Recipe With Bold Spices

Ina Garten chicken chili recipe proves that comfort food can be both sophisticated and satisfying any night of the week.

Cold evenings call for something warm and filling that doesn't require hours in the kitchen.

Rich flavors meld together beautifully while maintaining that homestyle appeal everyone craves.

Barefoot Contessa fans know her recipes deliver consistent results without fussy techniques or hard-to-find items.

Busy weeknights become easier when dinner comes together in one pot with minimal cleanup afterward.

Leftovers taste even better the next day, making meal planning simple and stress-free.

Get cooking and enjoy a bowl that feels like a warm hug on a chilly day.

What Makes Pasta Fagioli Shine

• Straightforward Cooking Process: Following the steps feels natural because each one builds on the last, so there’s no guessing or confusion along the way.
• Feeds A Crowd With Ease: One pot handles everything, making this the kind of dish that works whether you’re cooking for two people or eight, and cleanup stays manageable.
• Tastes Even Better The Next Day: Flavors deepen when the chili sits overnight, so preparing it ahead actually works in your favor.
• Works For Different Occasions: Serve it casual for weeknight dinner or dress it up with toppings for a gathering; the same recipe adapts to what you need.

Pasta Fagioli Ingredients to Set Aside

• Olive Oil (¼ cup): Serves as the base for sauteing your vegetables and building flavor in the pot.
• Ground Chicken (1½ lbs): The protein foundation of this chili; ground chicken is leaner than beef and cooks quickly.
• Onion (1 large, chopped): Provides a savory sweetness when sauteed and forms the aromatic base of the dish.
• Red Bell Pepper (1, chopped), Yellow Bell Pepper (1, chopped): Add natural sweetness, color, and texture to balance the heat from the spices.
• Crushed Tomatoes (1 28 oz can): Gives the chili its body and tangy tomato flavor throughout.
• Tomato Puree (1 14 oz can): Concentrates the tomato taste and creates a thicker, richer consistency.
• Tomato Paste (1 tbsp): Deepens the tomato flavor with concentrated umami depth.
• Garlic (1 tbsp minced): Minced garlic dissolves into the base and adds pungent, savory notes.
• Crushed Red Pepper Flakes (1 tsp), Cayenne Pepper (1 tsp): Bring heat to the chili; start with these amounts and adjust based on how spicy your crowd likes it.
• Chili Powder (1½ tsp), Cumin (1 tsp), Oregano (1 tsp): These three spices create the classic chili flavor profile with warmth and earthiness.
• Salt And Pepper (to taste): Balance and enhance all the flavors as the chili simmers for 30 to 40 minutes.
• Optional Toppings (fresh herbs, sour cream, cheese, tortilla chips): Let each person customize their bowl with garnishes that appeal to them.

Get Your Tools Ready for Ina Garten Chicken Chili

• Large Pot (5-6 quart): Heavy-bottomed pot works best for even heat distribution and prevents scorching during the long simmer.
• Wooden Spoon: Essential for stirring the chili without damaging the pot and helping you scrape up those flavorful browned bits from the bottom.
• Cutting Board: Keeps your prep work organized and makes chopping onions, peppers, and garlic much easier.
• Chef’s Knife: A sharp 8-inch knife handles slicing vegetables and breaking down chicken quickly.
• Measuring Spoons: Ensures the spices go in at the right amounts so the flavors stay balanced.
• Can Opener: Necessary for opening canned tomatoes and tomato paste without struggle.
• Lid for Pot: Traps steam and helps the chili cook through properly during that 30-40 minute simmer.

Guided Steps For Barefoot Contessa Pasta Fagioli

What Helps Ina Garten Chicken Chili Stand Out

• Sauté Your Aromatics First: Cooking onions and peppers for a full 10 minutes brings out their natural sweetness, which forms the flavor foundation for everything else.
• Bloom The Spices: Adding garlic and spices to the hot oil for just a minute releases their essential oils, making them taste much deeper and richer throughout the chili.
• Brown The Chicken Properly: Let the chicken develop some color in the pot before adding liquid; this creates extra flavor that simmers into the entire dish.
• Don’t Skip The Paste: Tomato paste adds concentrated flavor and body that canned tomatoes alone can’t give, so stir it in along with the puree.
• Let It Simmer Low And Slow: Keeping the lid on while simmering allows flavors to meld together while the chicken stays tender, and occasional stirring prevents sticking on the bottom.

New Spins on Ina Garten Chicken Chili to Try

• White Chicken Chili: Replace the tomatoes, tomato puree, and paste with 2 cans of white beans, 2 cups of chicken broth, and 1 cup of heavy cream or sour cream, keeping the spices the same but swapping chili powder for cumin and adding a squeeze of lime juice at the end.
• Slow Cooker Version: Brown the chicken and sauté the aromatics on the stovetop as directed, then transfer everything to a slow cooker with the tomato ingredients and cook on low for 6-8 hours instead of simmering on the stove.
• Turkey And Bean Chili: Swap the chicken for ground turkey and add 2 cans of black beans or kidney beans along with the tomatoes, using the same cooking time but adjusting the browning step since ground meat cooks faster than chunks.
• Vegetarian Bean Chili: Remove the chicken entirely and double the amount of beans (use a mix of black, pinto, and kidney beans totaling about 4 cans), increasing the simmering time to 45 minutes so the beans absorb all the flavors.

Favorite Ways To Serve Ina Garten Chicken Chili

• Serve In Bowls With Toppings On The Side: Let people build their own bowl with sour cream, cheddar cheese, cilantro, and crushed tortilla chips so everyone gets exactly what they like.
• Pair With Cornbread Or Warm Flour Tortillas: A simple cornbread or stack of tortillas soaks up the sauce beautifully and turns the meal into something more filling.
• Make It For A Casual Crowd: This chili feeds a bunch without fussing, so it works great for game day, potlucks, or when friends drop by and you need something warm and easy.
• Refrigerate For Better Flavor Tomorrow: The spices develop overnight, so leftovers actually taste better the next day when reheated gently on the stovetop.

How To Store Chicken Chili At Home

• Keep leftovers in an airtight container on the bottom shelf of your refrigerator where they stay fresh for up to four days.
• Freeze portions in individual containers or freezer bags for easy grab-and-go meals later; the chili holds up beautifully for three months in the freezer.
• Let the chili cool completely before storing it, since hot food creates steam and condensation that can affect texture and spoilage.
• Thaw frozen batches overnight in the refrigerator, then reheat gently on the stovetop with a splash of water or broth if it seems thick.

FAQs

Ina Garten Chicken Chili Recipe

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4.6 from 37 reviews

• Total Time: 41-51 minutes
• Yield: 6 1x

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Description

This chicken chili brings together tender shredded chicken, beans, and warming spices in a way that makes your kitchen smell incredible and has everyone coming back for seconds. A bowl of this sits perfectly on chilly nights when you need something hearty that doesn’t demand hours in the kitchen.

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Ingredients

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Base ingredients:

• 1/4 cup olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 tablespoon minced garlic
• 1.5 pounds ground chicken

Spices and seasonings:

• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1.5 teaspoons chili powder
• 1 teaspoon oregano
• salt and pepper, to taste

Liquid and tomato products:

• 1 28 ounce can crushed tomatoes
• 1 14 ounce can tomato puree
• 1 tablespoon tomato paste

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Instructions

1. Pour ¼ cup olive oil into your pot and set the heat to medium-high for about 1 minute until it shimmers, then add your chopped large onion and both the red and yellow bell peppers to soften them for 10 minutes.
2. Stir in 1 tablespoon of minced garlic along with 1 teaspoon each of crushed red pepper flakes, cayenne pepper, and cumin, plus 1½ teaspoons chili powder and 1 teaspoon oregano, cooking the mixture for 1 minute at medium heat so the spices release their flavors.
3. Add your 1½ pounds of ground chicken to the pot and cook it at medium-high heat for about 5 to 7 minutes, breaking it apart as it browns.
4. Pour in your 28 ounce can of crushed tomatoes, 14 ounce can of tomato puree, and 1 tablespoon of tomato paste, stirring everything together.
5. Taste your chili and adjust the salt and pepper to your preference, keeping in mind that the flavors will deepen as it simmers.
6. Lower your heat to medium-low, cover the pot, and let your chili simmer gently for 30 to 40 minutes at 200 to 210 degrees Fahrenheit, giving it a stir every 8 to 10 minutes so nothing sticks to the bottom.
7. Ladle the finished chili into your bowls and top each serving with fresh herbs, a dollop of sour cream, shredded cheese, or tortilla chips based on what appeals to you.

Notes

• Cut your chicken into bite-sized pieces before browning so they cook evenly and absorb the spices throughout the pot.
• Sauté your onions and peppers long enough to soften them completely, which builds a better flavor base for the entire chili.
• Taste the chili near the end of cooking and adjust the salt, spices, and tomato flavors to match what you prefer, since each pot can need tweaking.
• If you’re cooking for a dairy-free diet, skip the sour cream and use Greek yogurt or coconut cream as toppings instead.

• Prep Time: 10 minutes
• Cook Time: 31-41 minutes
• Category: Simmered Chicken
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 330 kcal
• Sugar: 7 g
• Sodium: 420 mg
• Fat: 18 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 85 mg