For many of us, Ina Garten’s recipes are the gold standard. I’ve tried her Chipotle-Cheddar Crackers, French Apple Tart, and Baked Shrimp Scampi, and all were 10/10. So when actress Jennifer Garner shared that one of her favorite recipes was Ina’s chicken chili, I knew I had to give it a try. Here’s what I thought and why the recipe wasn’t what I was expecting.
How to Make Chicken Chili
Ina’s chicken chili recipe doesn’t have any beans or chile peppers, but it’s loaded with big flavor. Here’s how to make a batch.
- Start by cooking chopped yellow onions (you’ll need a whopping 8 cups!) over medium-low heat until translucent. Add in garlic, chopped bell peppers, chili powder, cumin, red pepper flakes, and salt. Cook for a minute longer.
- While the vegetables and seasonings cook, puree 4 cans of whole peeled plum tomatoes. Add them to the pot along with 1/2 cup of minced fresh basil leaves. Bring to a boil and simmer.
- While the chili simmers, cook 8 split chicken breasts in the oven until just cooked. Let cool slightly and shred the meat. Add to the chili and simmer for another 20 minutes.
- Serve with your favorite toppings, including sour cream, corn chips, and shredded cheese.
What Make Ina Garten’s Chicken Chili Recipe Special?
I can see why Jennifer enjoys this recipe for chicken chili. A few ingredients set this recipe apart from other chilis we’ve tried. The addition of fresh basil adds a subtle freshness that we loved. However, we found the predominant flavor was bell pepper. The seasonings are light and allow the savory chicken and vegetables to shine. Blending the whole tomatoes is an extra step I hadn’t tried before when making chili, but it added a nice texture to the finished bowl. In a pinch, I think you could easily swap in canned tomato sauce or canned crushed tomatoes.
Tips for Making Chicken Chili
Here are a few of our learnings from testing this recipe for chicken chili in the BHG Test Kitchen.
- You will need an incredibly large pot to make the entire recipe. In fact, Jennifer Garner had to move to a larger pan while making this chili recipe on her “Pretend Cooking Show.” The ingredient quantities are massive and serve 12 but can easily be scaled back for smaller portions. We found a half batch made about 15 cups of chili.
- Jennifer Garner scaled back on the onions when making her version of Ina’s recipe, and if you’re not a fan of onion flavor, I’d recommend you do the same.
- If you don’t feel like roasting chicken breasts, this recipe is a great place to use shredded rotisserie chicken.
- We find that chilis and stews often taste better the next day. Make this ahead and store it in an airtight container in the fridge for a day or two before serving.
- Ina Garten’s favorite dishes to serve with this chicken chili are guacamole, corn bread, and her baked chocolate pudding.
The Verdict on Jennifer Garner’s Chicken Chili
Our recipe testers were a bit divided on this recipe. Some loved the fresh bell pepper flavor and large quantity of tender onions, while others felt it wasn’t as rich and complex as a traditional chili. We all agreed it was the perfect cross between a tortilla soup and a chicken chili. It’s definitely a brothy soup rather than a thick stew. Overall, many of us liked this recipe but wouldn’t rush to make it again. If you do try it, I think it’s best served with sour cream, corn chips, and lots of shredded cheddar cheese.
