Chicken Chili

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 cups chopped yellow onions (3 onions)
  • 1/8 cup good olive oil, plus extra for chicken
  • 1/8 cup minced garlic (2 cloves)
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 teaspoons kosher salt, plus more for chicken
  • 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground black pepper
  • For serving:
  • Chopped onions, corn chips, grated cheddar, sour cream
Directions

Cook the onions in the 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.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.


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4.5 476
This recipe is ok. Let me give you the changes I made, that made AWESOME chili. <div>1. I doubled the spices, and added chipotle, and smoked paprika. </div><div>2. I halved the amount of tomatoes, but then added a cup of chicken broth will a tablespoon of tomato paste. </div><div>3. I added a can of corn and a can of beans. (I had black beans, but you could really use whatever!)</div> item not reviewed by moderator and published
Someone made this for our chili cook-off at church today and it was delicious!  I don't love hot food  nor red-meat and this was just very delicious! I'm going to make a batch soon!<br /><br /><br /> item not reviewed by moderator and published
I was looking for a chili without beans and here it is! Great flavor and the chicken was very tender and juicy. Yummy! item not reviewed by moderator and published
Made this for company for a casual football party. Huge hit! Will definitely be making this again. It was the perfect amount of spice. item not reviewed by moderator and published
I agree way to much tomato flavor for me. I added more spices as well. Since when is 1/8 a C. of garlic cloves 2? For me it meant 2 heads which I did put in and way better as we do like our garlic here plus its good for your health. item not reviewed by moderator and published
I made this and it was wonderful. item not reviewed by moderator and published
My family liked this recipe. The only changes I made were jalapenos and some chicken broth. As I have always said if you cook a lot youhave to taste your food and increase spices as need be. Which I did. You can add but you can't take it away. Luv you Ina. Hope to get your new recipe book for Christmas. item not reviewed by moderator and published
I thought this was really excellent. I did make a few changes. I used 2 whole rotisserie chickens instead of cooking the breasts. I more than doubled the spices. Plus I used AB's chili powder recipe, which is just so darn much better than store bought. Last, I added a slurry of masa harina at the end to thicken it up and make it more the consistency of chili. Delish! item not reviewed by moderator and published
I just didn't think this was good, and neither did my husband. Too much tomato flavor, even after double the spices. Nothing "married" well together. The chicken tasted like plain roasted chicken, the peppers tasted like peppers, and the canned tomatoes tasted like... you guessed it! item not reviewed by moderator and published
I made this last night, and it was Wonderful!! I used a McCormick seasoning packet for chicken chili....Thank You Ina item not reviewed by moderator and published
Just made this and it's awesome. I dialed back the spicy, but it's delicious!!!!!! item not reviewed by moderator and published
We love this recipe. I always double the spices (unless you have kids in the house). Also, I only had 6 small boneless, skinless chicken breast &amp; used those. I use one can of plum tomatoes, 1 can crushed tomatoes. This serves way more that six so we always have left overs for the next day. item not reviewed by moderator and published
This rating is based on the recipe without changes. In order to get flavor other than tomato, the spices had to be doubled (as suggested by others). Makes more than 6 servings so there's plenty for leftovers but I won't be making this again. NOTE: Unless you like really spicy don't double the red pepper flakes and cayenne :0 item not reviewed by moderator and published
First, I halved the recipe and it made plenty for my family. I made a bunch of changes. I left out the peppers because my daughter doesn't like cooked bell peppers, and I substituted in sliced mushrooms and frozen corn, which both worked well. I didn't have any chili powder, so I put in one chipotle pepper in adobo sauce, chopped up. This gave it an excellent smokey heat, but unfortunately it is too spicy for my daughter! Also I added one can of cannellini beans. Delicious! I'll make it again, although next time I will use less of the chipotle. item not reviewed by moderator and published
Delicious! I loved this recipe! I used all the ingredients listed but needed to add more chili powder, cayenne, and cumin at the end. Plus added a teaspoon of paprika. The chili definitely needed a little more kick/ flavor. Also added 1- 18 oz can of black beans and 1- 18 oz can of red kidney beans because what chili is complete without the beans?! :) Overall, very good recipe I loved it! item not reviewed by moderator and published
Sorry Ina, didn't love this recipe. I still love you though!! I felt it needed much more chili powder and cumin. I also added brown sugar, salt and cannellini beans. I'm still a huge fan of yours and always will. item not reviewed by moderator and published
YUM! I served this at a party recently and everyone LOVED it. It's super hearty and perfect with cornbread. Also it's great because you can make it the day before you serve it. The only slight issue I have with the recipe is its title: chili. This dish is really more like like stew than chili. BTW: The leftovers were even yummier the next day! item not reviewed by moderator and published
I love this dish.I added 1 can of black beans and 1 cup of frozen corn.I've also added some sour cream in my individual bowl. mmmm sooo good! item not reviewed by moderator and published
Made this for my family and they LOVED it! I added white beans and it was hearty and delicious. The basil did not seem to come through, but this recipe is a keeper. Serve with corn bread and the perfect fall meal. Thanks Ina! item not reviewed by moderator and published
Made this for my husband &amp; I, while my husband loved it &amp; enjoyed it, it didn't appeal to my palate. item not reviewed by moderator and published
I made this for guests on a cool evening, and everyone loved it (and asked for the recipe). I changed it a tiny bit by adding a can each of pinto and white beans. Delicious. item not reviewed by moderator and published
I've never been disappointed with Ina's recipies but this one just didn't appeal to my palate. I did dice up the chicken and the tomatoes more than called for because I prefer smaller chunks v. large ones. I wasn't particularly impressed with the flavor HOWEVER, I must say this chili had MUCH MORE flavor the next day! I give it 4 stars only because I wouldn't make it again but it wasn't bad. item not reviewed by moderator and published
Made this recipe for a neighborhood progressive dinner. It served 8 with enough for seconds. Everyone at the table raved about it and requested me as their chef for the next year! You can never go wrong with one of Ina's recipes. item not reviewed by moderator and published
I tried this and found it was easy and very good. I am not a good cook, and this came out great. I put in a can of Pinto beans. It makes a lot, so if it is only for 2 people cut in half. item not reviewed by moderator and published
Was looking for a chili recipe without beans and came across this. Boy am I glad that I made this! My mom (who does not care much for chili) and sister absolutely loved it. This recipe fills you up and leaves plenty of leftovers, I gave my sister half of what was left and I still had enough to make two lunches! Will definitely be making this again! Thanks Ina! item not reviewed by moderator and published
Great recipe. I used it in a chili cook off at church and dressed up like Ina Garten. I tripled the spices and added white beans. Did not win however. item not reviewed by moderator and published
My new favorite chicken chili recipe! This was delicious and made my house smell so good while it was cooking. I like beans in my chili so I added a can of Great Northern Beans (undrained). The flavor of this recipe is perfect. Makes a batch much larger than 6 servings, which is great. I can only imagine how fantastic this chili taste the next day! item not reviewed by moderator and published
This is such a great recipe. It has quickly become one of our favorites. Thanks, Ina. item not reviewed by moderator and published
I add white beans to mine and have really never had it without beans, not your usual red beans but a white bean. item not reviewed by moderator and published
Made last night only using boneless chicken and cooking slightly differently before adding. If you don&amp;#39;t want to/can&amp;#39;t spend the money/calories on corn chips etc, It&amp;#39;s basically just chicken, peppers and onions in a sauce. So, there is nothing wrong with that at all, but to me, I like some more variety in my food and I felt it was missing something, particularly in texture; peppers and onions kind of cook down to nothing in no time at all, though I was careful not to chop the peppers too small expecting this would happen... I followed a reviewer&amp;#39;s suggestion and made some rice, expecting I would want more bulk to the dish, and yes we all did in the household. Also, the seasoning I was not a big fan of. The non-basil spices were all so mild it barely mattered, I had to keep tasting and adjusting until I could taste more than just tomatoes. I guess if you are in a position to add sour cream or corn chips maybe you will like this more. I should have added some more veggies from my pantry. item not reviewed by moderator and published
Tasty and easy to make! Could easily serve more. Or to make less, just omit two of the breasts and can of tomato and leave everything else the same for bolder flavor. Very satisfying. item not reviewed by moderator and published
Best chili recipe. I like to add sausage but otherwise follow the recipe. Just made some cornbread on the side and you have the perfect game day feast. item not reviewed by moderator and published
This recipe is too good to be called chili!!!! I love this recipe, and will make it often. It is excellent served over rice. It is easy and is a wonderful way to use my garden tomatoes and peppers. Thank you for another fabulous recipe, Ina! item not reviewed by moderator and published
This chili is delicious--homey and satisfying. I alter the recipe by adding a TBSP each of chili powder and cumin for greater depth and spiciness. It's especially great with a dollop of sour cream and scallions on top. You can also give it a squeeze of lime. I omit the cheese and chips garnishes to make it more healthful. This is a great meal if you're counting calories. item not reviewed by moderator and published
FYI...my local supermarket marketed chicken on sale...a lost leader...for 39 cents per pound. I bought enough and made this chili recipe 3 ways- chicken breast - chicken thighs and 50-50 of both I got hugs from all guests saying the taste and textures were terrific AND the thigh chili got the most compliments ! Annie, Fremont, CA item not reviewed by moderator and published
sorry this is the 2nd review, added 2 cans cannelli beans, only did 4 boneless skinless chicken breasts, did only 3 cups of oinons, did extra pepper flakes, turned out awesome u rock keep it up....!!!!!!! item not reviewed by moderator and published
I'm not big on chili with beans, so I was happy about this recipe not having any it. After trying it, I loved it!!! The leftovers made great Nachos!! item not reviewed by moderator and published
This was delicious and healthy. We froze the leftovers and a few weeks later they were even more tasty. Will definitely make again. item not reviewed by moderator and published
This is definitely a crowd pleaser! Especially when served with cornbread. Don't be weary of using the basil. I thought it was Ina just being creative as I know she hates cilantro, but the basil really adds a unique flair to this dish. It's Mexican-Italian fusion! The only tweek I would make is lightening up on the chicken. You really only need two split chicken breasts, not four. Four split chicken breasts is 8 breasts of chicken! I also added kidney beans and zucchini. item not reviewed by moderator and published
This was so easy and so good! I ended up roasting a whole chicken and then cutting it up. I then sautéed the onions in the drippings in my cast iron pot. Very good. item not reviewed by moderator and published
super easy to make. i always make with barefoots cornbread. always a hit. item not reviewed by moderator and published
Loved this recipe! First time making a chicken chili and was very pleased with the results. The only change I made to the recipe was switching out the basil for cilantro. I also added a can of white kidney beans. Great recipe! item not reviewed by moderator and published
omg! I made this yesterday and it came out amazing!!!!!!!!!!!! It doesn't seem like a chili that I am used to eating, it is more like a stew but boy is is comforting and delicious! item not reviewed by moderator and published
I loved this, but I did take the advice of the reviewers before me. I doubled up on the spice and replaced the basil with cilantro. This is a great low calorie meal if you skip the toppings! Can't wait to make it again. item not reviewed by moderator and published
This is a crowd pleaser. Love it! item not reviewed by moderator and published
A huge hit with kids and grown ups!! Will be a usual dish in our family! item not reviewed by moderator and published
ADOPTED TO SLOW COOKER This chili turned out very tasty. I wouldn't call it "chili" as some reviewers pointed out, it's missing a few key ingredients. More of a soup, but nonetheless delicious and very comforting. I sautéed onions then put them in a slow cooker. Added peppers, garlic and spices. I used 1.5 tsp of chili powder and cumin, not double like others. The rest of the spices per recipe. It was enough for our family. I added 1 tsp of dry oregano, 1 bay leaf and 1/2 cup of chicken stock. I skipped the basil. I guess it can be added in dry form or fresh at serving. I used 4 chicken cutlets, placed them raw right in the mixture. 4 hrs on high heat. The soup turned out awesome. Served with sour cream, shredded cheese and corn chips. Thanks Ina! item not reviewed by moderator and published
The best Chili I have ever eaten, love eveerything about it. My husband will eat it morning noon and night, until it is gone.The fresh basil makes it even more delisious. It is very time consuming, but worth every minute item not reviewed by moderator and published
This recipe was lacking beans for me so I will be sure to add white beans or lentils next time. The flavor was fantastic. item not reviewed by moderator and published
Needed lots more spices, longer cooking. End result was great, but did need some tweaking. Added many times more chili powder, bit of cocoa. I did like the fresh basil, and the sweetness of the pepper. Served with homemade cornbread, sour cream, shredded sharp cheddar. item not reviewed by moderator and published
My family really enjoyed this recipe. Will make again. item not reviewed by moderator and published
Before I made it, I read many reviews here and made some changes that I wanted to post about. The chili turned out great! Everyone has loved it. I doubled the spices like many here recommended and also added 2 cans of light kidney beans (wife likes the beans. But the reason for me posting is the time-saving chicken addition to the recipe. I bought a bag of Curly's pulled rotiesserie chicken from Costco that I had come across (Saturday sample at the store. I added the whole bag of chicken (2 packets to the chili when instructed in the recipe. The chicken does have some of its own spices, but the end product was awesome. In fact, it was probably too much chicken, but that's always a good thing for me. Using the pre-packaged rotisserie chicken saves a ton of time and hassle and worked great. Quick recipes always get a front row in our family dinners. This has now become a staple in our diets. Great chili! item not reviewed by moderator and published
I made chili to the specs in this recipe. It was not good. I am an advanced chef, so most things turn out very well. I believe the spice was insufficient; I also felt several flavors essential to chili were missing, to wit: mole or mexican choocolate; beer to comprise a portion of the stock; and masa hirana or pulverized corn chips for both flavor and body; chipotles in adobo; and using dried beans instead of canned makes a big different too. This recipe was a big disappointment; Really bad effort here. item not reviewed by moderator and published
OMG is this good. I read many of the reviews &amp; took some suggestions from a few to tweak the recipe to my own taste. I used diced tomatoes instead of whole in puree, because that's all I had available. Added 2 Tbsp. of tomato paste to compensate for not having the tomato puree. I also switched out the basil for cilantro and doubled the chili powder &amp; cumin. Also added about 1/3 cup of chipotle chiles in adobo sauce (took the seeds out of the chiles &amp; 2 cans of cannelini beans (what can I say, I like my fiber. I also refrigerated it overnight, which I think is the key to the flavors melting together. I am a personal chef &amp; I think all foodies should take recipes as a guide and not the absolute. Thanks Ina for a great chicken chili base recipe. item not reviewed by moderator and published
Positive reviews don't make chili every 3 weeks for a decade, and haven't won many large cookoffs-- this turned out bland, just not good. I humbled myself to try someone else's. Recipe as stated--needs at least 6 times the amount of chili powder, more cumin, masa hirana and zero basil. The chili needs to be cooked low heat over many hours, and powder added gradually to achieve depth of the flavor. Also needs chipotles in adobo, and at least a mix of fresh and canned tomatoes--or roast your own, it takes 1 minute of prep. Dried beans are essential and dried chilis from your mexican market too for powder-- follow Alton Brown's chili powder recipe (for beginners, then alter proportions. Mole, preferably homemade adds depth and richness as opposed to cocoa. There is so much wrong with this recipe it calls into question FN and Ina's otherwise solid reputations. If chili is the most popularly sought after recipe on FN, it better be excellent not average. item not reviewed by moderator and published
I made this recipe a few weeks ago. I used boneless chickens breast which I poached in canned chicken broth. Much easier and takes out some of the fat . Also used cilantro, my family loved it! item not reviewed by moderator and published
Updated review from last year. Followed recipe with the following changes...doubled chili powder and cumin as well as adding about two tablespoons of chopped chipotole peppers in adobo sauce....certainly kicks up the heat as well as adding smokey flavour. Also added one can red kidney beans. Definitely improves day-after-day. Served with dollop of sour cream and additional chopped cilantro. Quite yummy item not reviewed by moderator and published
This chili is fabulous! Based on previous reviews, I was worried that it would not be flavorful enough, so I doubled the chili powder, cumin, red pepper flakes, and cayenne pepper. It was perfect. The balance between the spices and the sweetness of the peppers was just right. I did not have the split chicken breasts, so I just used boneless, skinless. I cooked them in olive oil first and set them aside to cool. Using the same pot, I added a little more olive oil and then cooked the onion for 15 minutes, following the recipe from there. I will make this recipe again and again! Thanks Ina! item not reviewed by moderator and published
I wanted a new chili recipe because I've been making my old one for years. I tried this one last year and my whole family fell in love with it. My husband said "wow! What a great cook you are!". Thanks Ina! item not reviewed by moderator and published
DELICIOUS!!! Wonderful flavor...I used all red peppers and the balance of sweetness from the peppers with the spicy bite was a perfect combination! I also added a can of small white beans...great addition! item not reviewed by moderator and published
I have never reviewed a recipe before, but this one, I had to. It is delicious! I did use cilantro instead of basil. That was the only change I made and everyone who tasted it raved. item not reviewed by moderator and published
if i have to add anything more than what the recipe calls for..it's not a great one. i agree with whom ever said it tastes like spaghetti sauce. i had to add beans(with liquidand pickled jalepeno(just the juice for flavor and more chili powder and cayenne pepper..phew! item not reviewed by moderator and published
I AM GENERALLY, A GREAT FAN OF INA'S RECIPES, AND CONSIDER MYSELF AN ACCOMPLISHED COOK, SO I RUSHED TO THE STORE FOR ALL THE INGREDIENTS, AND SOME, TO MAKE THIS CHILI FOR A MIDWESTERN WINTRY NIGHT. EVEN THOUGH I ADDED 'HOT' THROUGH MORE CAYENNE, CUMIN,--EVEN WHITE KIDNEY BEANS FOR MORE FIBER, COLOR AND TEXTURE, AND THEN USED THE TOPPINGS OF GREEN ONIONS, CILANTRO AND SHARP WISC CHEDDAR, IT WAS JUST MEDIOCRE. NOTHING SPECIAL,LACKING SOMETHING. I THINK THIS IS THE 'BASE' FOR SOMETHING FABULOUS, JUST HAVEN'T DECIDED WHAT. FOR OUR PICKY FAMILY, THIS WAS JUST 'OK'. SORRY, INA! item not reviewed by moderator and published
Love this. I used cilantro instead of basil and added a squeeze of lemon juice for freshness. Best chili I have ever made. item not reviewed by moderator and published
Very good but used cilantro and chopped the chicken and peppers a little smaller..Some folks think cilantro tastes terrible I do not know why I love it Cilantro has a lime taste to me, My tomatoes were a little acidic so used a tsp of sugar, THANKS INA! item not reviewed by moderator and published
Love this recipe. The time is really just the prep work. I agree about the spice amount. Everyone is different and we like it HOT. I always throw a whole "scotch bonnet" pepper into any chili, soup or sauce I make. The flavor of this pepper is very unique. One word of caution, do not let the pepper burst, because the seeds are were all the heat is. So, do not throw it in the blender if you are chopping your tomatoes. I always like chili and stews better the next day after everything has time to marinate and simmer, slowly. A crusty loaf of bread or making some nice healthy wild or brown rice to pour the chili over, is also delish! Ina's recipes are always enough for friends and family~ item not reviewed by moderator and published
This recipe is wonderful, everyone in my family loved it. I found it a nice change from the typical chili but it still hit the same flavors. item not reviewed by moderator and published
Amazing. I love to make Chili, particularly with ground turkey when I'm on a good exercise plan. I knew from the amount of tomato that one teaspoon of chili powder wouldn't be enough, but here's the thing: whenever I've made chili I spice it to taste, while I'm cooking it, you should test your stuff anyway and spice it to your liking. So her amount of tomato, onion, peppers, other spices, technique for cooking the chicken make this recipe AMAZING. Just spice it to taste, a little more chili powder and it's beautiful. I also up the cooking time because I like my peppers very soft. PS Adding the toppings of shredded cheese, sour cream and onion bump this up to five star flavor. item not reviewed by moderator and published
When I first saw Ina make this, for some reason I didn't think it was going to be full of flavor like beef chili with beans. I was so wrong! This Chicken Chili is so hearty, so delicious and just as filling as a bowl of beef chili. This will be my go-to chili recipe from now on. item not reviewed by moderator and published
I didn't grow up eating chili or anything like that, so while my initial impression was that this recipe seemed atypical in that it lacked beans (a staple chili ingredient I think the end product is really wonderful. Instead of Using roast chicken, I use ground chicken which I put in between the garlic and the bell peppers. It's easier and more chili-esque. I've also found that the salt is too little so I'm always checking my seasonings and adding as I go along. Another thing is the sheer volume of chili that this recipe turns out -- way too much, so I cut the recipe by half and we end up with about 4 or 5 servings. Lastly, I serve with a dollop of sour cream which gives the perfect amount of creaminess. Enjoy. item not reviewed by moderator and published
I agree with most that said it needs a little doctoring... I am in Texas and just 1 tsp of chili powder seemed odd, but I followed the receipe, but in the end it taeted more like a pasta sauce than a chilli. My creative skills then whet into affect and I doctored it up... item not reviewed by moderator and published
Awesome, with some additions. The first time I made this I added a can of kidney beans. The second time I used ground beef instead of chicken and 3 cans of kidney beans. My husband loves both and he normally isn't a big chicken or chili fan. Also this makes way more than 6 servings! item not reviewed by moderator and published
This recipe needed some help. I added more spice (doubled the red pepper flake and cayenne, added 1/2 tsp. white pepper, and 1 large fresh serrano pepper. Also added 1/2 tbsp dried oregano and basil. Finally to top it off, and this might make things a bit unhealthy (but so good I cut up 1 lb of thick cut bacon into 1 inch pieces and cook that until crispy (this is important, if not crispy the bacon will be chewy in the final product. Once crispy add the yellow onion (do not drain off the bacon grease!! and follow the rest of the cooking directions. The recipe is a good foundation and as always... bacon saves the day!! item not reviewed by moderator and published
Ina, you've put up some good recipies - but this ain't one of 'em ! I just "wasted" 3 onions and 4 bells (not to mention the other spices. This is nothing but tomato sauce with some veggies added. (my making this was sorta like when I went to Tommy Bahama's - and ordered Ribs ! - Big mistake. Glad I didn't put the chicken in - will use that for sandwiches and toss the "red stuff". This is a terrible terrible recipe ! item not reviewed by moderator and published
The recipe as it stands is a little bit boring (so I gave it a 4. I added some extra spices like the other reviewer's suggested. I also added corn and black beans because I can't imagine chili without it. I also added celery and spinach because, frankly, I had it in my fridge and it was going to go bad. After all the things I added I give it 5 STARS! Mmmmmm. Definitely going to make this again and again. item not reviewed by moderator and published
This was the best start to bountiful, delectable chili! I diced everything. I added extra spices (chili powder, red pepper flakes, cayenne pepper, nutmeg and garlic powder,salt and pepper,sliced jalapeno (from jar,drained/rinsed can of red kidney beans, can of tomato soup. I cooked the chili for a couple of hours and played with the flavors until I got it right. Krusteaz honey corn bread was the perfect side. item not reviewed by moderator and published
For my family, this recipe had no real flavor. It was one dimensional and ended up being too thin. It'll make an excellent spaghetti sauce, however, so that's what we'll turn it into. item not reviewed by moderator and published
Great dinner! My husband loved it! I didn't have cayenne powder but the flavors were spicy enough. Will definitely make again. item not reviewed by moderator and published
I have been making this recipe for 7 years and its still a big hit. I do like a bit more spice so I add a couple of extra shakes to the spices. Every time I serve this for company I get lots of compliments. item not reviewed by moderator and published
I loved this recipe. It makes a very thick hearty chili. I loved the use of chunky vegetables. It tastes great served with cheddar cheese, sour cream and crushed tortilla chips for dipping and scooping. It is very thick and could even work as a dip. If you want it to be more soupy, just add more crushed tomatoes or tomato sauce. I LOVED it and plan to make it again for Halloween to eat while the trick-or-treaters come by. Thanks Ina. item not reviewed by moderator and published
3-4 stars. It was good, the basil adds a brightness that was nice. I used chicken I'd roasted earlier in the week and canned crushed tomatoes. Also added one can of black beans. It was good, and I might make again because it came together quickly, was hearty yet healthy. item not reviewed by moderator and published
This was just alright. There was nothing special about the recipe. It tasted more like a salsa chicken recipe. I will not be making this again. item not reviewed by moderator and published
i am a hughe fan. just made this recipe, ina can do better. some of us will put it over rice or pasta, maybe the addition of beans will complete the dish. but the dish is ordinary, i will not make it again. item not reviewed by moderator and published
I LOVE this chili!! Because I like more of a kick I add more chili powder, cayenne and cumin. It's just my husband and I, and this makes a good amount of food, we freeze it and it holds up well through that process. I almost forgot....CILANTRO!!! Although Ina uses basil because she hate cilantro, I always top it off with Cilantro!! item not reviewed by moderator and published
I don't normally write reviews for recipes (if its good i keep it &amp; if its bad i just dont make it again, but this recipe was well worth it to write a review. I was confused on which recipe I was going to use for a chicken chili for dinner tonight, and decided on ina's version, and I am SO GLAD THAT I DID!!! Anybody that is reading these reviews, mine in particular, take my word this is the best CHILI recipe I have ever made, BEEF OR CHICKEN!!! I made several changes like added a couple of splashes of beer when onions were cooking, added a half cup of chicken broth, one small can of mild green chillies, doubled the spices, added 1 can of canellini beans &amp; 1 can of red kidney beans, and 1 chopped jalapeño...I didn't omit anything from Ina's original recipe, just ADDED all the above and this was FANTASTIC!!! Thank you INA :0~ item not reviewed by moderator and published
Delicious twist on traditional chili. Great new way to fix chicken. Easy and very tasty. item not reviewed by moderator and published
This turned out just OK. I am a huge Ina fan, but found that this recipe didn't wow me like the others. item not reviewed by moderator and published
Yummy! Added a little cayenne for a bigger kick. I made this in February and it was a perfect dish for a chilly night (no pun intended. item not reviewed by moderator and published
This is my absolute favorite chili recipe. I like beans in my chili so I add kidney beans. I find most beans work well. The basil and veggies in this recipe really give it amazing flavor. I have mad this for many of my friends who are not chili lovers and found this recipe has changed their minds. item not reviewed by moderator and published
My fiance and I loved this recipe. I loved the amount of veggies in it and this is one of the healthier recipes I've made. We did add some chili beans, used boneless chicken breast, and I do think it should have more chili powder, but, overall...GREAT!!! item not reviewed by moderator and published
Loved this! the chili can be frozen in little batches and eating later. made for home and gave some to my co workers loved it.I also aded beans to mine as well. A little bit more seasoning to help bust the flavors. Will make again and again! Thanks Ina! item not reviewed by moderator and published
I found this recipe awhile back and it's absolutely fabulous, it actually replaced, Giada's chicken stew recipe that I have used for years, I fix it at least once a week, to sum it up, if I were a man, I would marry this woman, Ina is fab, : item not reviewed by moderator and published
So-so....in my opinion. Too much tomato and a little on the bland side. item not reviewed by moderator and published
I made this for the Super Bowl this year. Made it the day before, doubled the spices, added a can of drained black beans and reheated in a crock pot. It was out of this world delicious. Was asked by every guest for the recipe. item not reviewed by moderator and published
Great flavors! Doubled the spices, substituted cilantro for basil and added white kidney beans. I highly recommend doing that. Gives it a more chili feel. item not reviewed by moderator and published
It was pretty good but I like my food a little spicier so I found this recipe a little bland. Served it over rice with cheddar cheese and sour cream. item not reviewed by moderator and published
This was so easy to make and my husband absolutely loved it! Very healthy and fulfilling. I had to add 2 tbsp of sugar to the recipe but otherwise it was perfect! item not reviewed by moderator and published
Made this yesterday and took previous Reviewers' advice and doubled the dry spices (except salt. I also used a rotisserie chicken. Delicious and something different. item not reviewed by moderator and published
Perfect every single time. Delicious the way it is, but is easy to be creative with! item not reviewed by moderator and published
I decided to triple the recipe to freeze for future meals. The ingredients and 5 star reviews gave me the confidence to make so much. It is delicious! My husband &amp; I had it for lunch and I froze the rest(7 qt zipper bags. I love having special freezer meals ready for family or friends. My apartment-dwelling college student daughter heads for the freezer before her 8 hour drive back to school. Bonus! cooking so much chicken allowed for almost 3 cups of flavorful stock! item not reviewed by moderator and published
Great review! Thanks for reviewing on original recipe with suggestions for "taste and change" spices. item not reviewed by moderator and published
Would love to have original recipe rating with an updated review with changes. item not reviewed by moderator and published

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The Best Main Dish Recipes