Stop looking—you’ve found the best chicken chili recipe right here. This is the chili that took home the win, and it’s one I make again and again when I want something comforting, crowd-pleasing, and just a little unexpected.
Why Chicken Chili Instead of Beef?
When most people think of chili, they think beef and beans and that’s exactly where I started when I was challenged to enter a chili contest. I tested countless variations of the classic version using ground beef, diced sirloin, kidney beans, black beans, and a whole lineup of peppers.
But no matter how much I tweaked it, something felt off. There was nothing overly special about it. I knew nearly everyone else would be bringing their own version of beef chili—and there’s only so far you can push a classic before it starts feeling forced.
Ina Garten’s Chicken Chili
Although I wasn’t convinced it would be great, I kept coming back to Ina Garten’s recipe for chicken chili. The main ingredients were bell peppers and chicken, which are not at all what I think of when I think of chili. I had so many reservations and questions about the ingredients in this recipe, but I decided I had to try it. And when I finally did, I knew I had something special. This is one of those recipes that simply surprises you. Somehow, the combinations of chicken, peppers and spices blend together and taste like traditional chili. I just don’t know, but they do! And it’s really, really good!
Recipe Testing
I invited a few feasters over to taste test the chicken chili and discuss the pro and cons of going with a chicken chili vs a traditional beef chili in the upcoming contest. It was fun and helpful to share ideas and discuss beef vs chicken. It was eventually decided that I had to step out of the box if I wanted my chili to stand out in a content of 18 contestants, and we all agreed this dish could be a real contender. So, I spent the next few weeks deciding what tomatoes to use, what brand of chili powder to buy and what style cheese worked best as a garnish. I worked hard to make it the best it could be.
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The twist that one the chili contest
Then the day came. My chili was up against 18 other chilis. Voters could only vote for their top choice. When the votes were tallied I did not come in first (hold- I need to wipe the tears) but I came in second and by 1 vote! That means a heck of a lot of people choose this chili as their top choice! That’s a win in my book and I have no regrets. This is a great recipe and one I have now made countless times and have never been disappointed.
What Makes This the Best Chicken Chili Recipe
- Deeply flavorful without being overpowering
- Hearty enough to satisfy even traditional chili lovers
- Perfect for game day, casual gatherings, or cozy nights in
- Even better the next day
- Freezes exceptionally well
Chicken Chili
Ingredients
- 4 cups chopped yellow onions 2 large onions
- 1/8 cup good olive oil plus extra for chicken
- 1/8 cup minced garlic
- 2 red bell peppers cored, seeded, and large-diced ( about 3/4 inch dice.)
- 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
Instructions
- Preheat oven to 350°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. Use a quick read thermometer to temp the chicken occasionally and pull them when they are between 163-165°F. (Keep in mind rarely are breasts the exact same size so they will likely be done at different times.) Once cool, separate the meat from the bones and remove the skin. Cut it into 3/4-inch chunks.
- While the chicken is cooking, cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. While onions are cooking, use a pairing knife to pierce and slightly break open the tomatoes to release their water and seeds. Crush the tomatoes by hand, or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times), or simply chop well with a sharp knife. Set aside.
- To the onions, 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.
- Add the tomatoes & basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Add the chicken (and any accumulated juices) to the chili and simmer, uncovered, for another 20 minutes. Taste for seasoning and adjust if needed.
- Serve with the toppings, or refrigerate and reheat gently before serving.
What readers are saying about Award winning chicken chili
Talk about a flavorful bite! This chili is by far the best chili I have made or eaten. I was skeptical at first that it would not taste like a true chili based on the ingredients. However, this recipe was a huge hit and absolutely fulfilled the traditional taste I was hoping for. I highly recommend for a comfort food on a cold winter day!
Made this for a bro’s football party and I’ll admit, I was a little skeptical at first about a chili without beef or beans, and it was a bit of prep work, but there wasn’t as drop left in the pot. Served as a chili bar with cheese, sour cream and other toppings. Really good recipe.