Jennifer Garner’s Favorite Ina Garten Chicken Chili Recipe

There is nothing quite as endearing as watching massive celebrities absolutely fangirl over their own culinary idols. While Hollywood A-listers have access to the finest dining in the world, nine times out of ten, their ultimate food hero is the beloved Ina Garten (aka the Barefoot Contessa).

From Emily Blunt to Stanley Tucci, the world is obsessed with her recipes, and actress Jennifer Garner is perhaps her biggest fan of all. Over the years on her popular “Pretend Cooking Show,” Garner has shared countless Barefoot Contessa staples. But when it comes to feeding a hungry crowd with the ultimate comfort food, she constantly returns to her absolute favorite: an incredible, hearty Jennifer Garner chicken chili recipe that was originally published in the Barefoot Contessa Parties! cookbook.

A Sneakily Healthy Crowd-Pleaser

Garner recently whipped up a massive batch of this chili as a sweet video tribute for Garten’s birthday. Because the celebration falls in the dead of winter—and usually right around Super Bowl weekend—she wanted something warm, cozy, and capable of feeding a small army.

“This is one of my all-time favorite recipes,” Garner noted in her video. “If you’re looking to feed a crowd, to make it hearty (and sneakily keep it healthy), may I humbly recommend Birthday Girl Ina Garten’s Chicken Chili.” Unlike heavy, beefy, bean-laden chilis, this version is brilliantly light. Packed with fresh produce and lean protein, its texture and bright flavor profile are almost closer to a rich tortilla soup.

Jennifer Garner’s Custom Tweak

While Garner is a devoted Ina Garten fan, she does make one major adjustment to the original recipe. The Barefoot Contessa’s official instructions call for a staggering eight cups of chopped onions.

“This recipe calls for double this amount of onions, and I’m going to say that’s enough,” Garner laughed as she chopped. “That seems like an obscene amount of onions.” She successfully cuts the onions down to four cups, which perfectly balances the dish without overwhelming the other ingredients.

What You Need for this Ina Garten Chicken Chili

To make this massive, crowd-pleasing pot of chili, you will need to head to the produce section. Here is the rundown of what goes into it:

• Chicken Breasts: The recipe calls for eight whole boneless, skinless chicken breasts. They are cooked, chopped, and added to the simmering liquid to soak up all the spices.
• Bell Peppers: You will need eight sweet bell peppers (a mix of red, yellow, and green looks beautiful) to create a sweet, vibrant base.
• Onions & Garlic: Four cups of chopped yellow onions (thanks to Garner’s tweak) and plenty of minced garlic.
• Canned Tomatoes: Four cans of diced tomatoes (with their juices) create the rich, acidic broth.
• The Spices: A robust blend of chili powder, ground cumin, kosher salt, and black pepper gives it that signature warm, savory chili profile.

Expert Cooking Tips: Mind Your Pot Size: When Garner made this on her show, she quickly realized her standard Dutch oven wasn’t going to cut it. Before adding the chicken and tomatoes, she had to transfer the sautéed veggies to a massive stockpot. Use your biggest soup pot from the start! Chop with Ease: Dicing eight peppers and multiple onions by hand is incredibly tedious. Toss your roughly chopped veggies into afood processorand pulse a few times to cut your prep work in half.

A Perfect Recipe for Meal Prep

While this specific recipe yields enough food to comfortably feed 12 people (making it a dream for dinner parties or game day), it is also the ultimate meal prep hack.

If you aren’t hosting a massive gathering, simply cut the ingredient measurements exactly in half for an easy weeknight dinner. Alternatively, make the full massive batch and freeze individual portions in airtight containers. You will have healthy, heat-and-eat lunches ready to go for weeks

Also Read : Chicken Thigh and Orzo Skillet

Jennifer Garner’s Favorite Ina Garten Chicken Chili Recipe

Recipe by RecipesVilla

Servings

12

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

350

kcal

Ingredients

• 1/4 cup good olive oil

• 4 cups chopped yellow onions (about 3 large onions)

• 8 large bell peppers (mixed colors), cored and chopped

• 6 cloves garlic, minced

• 1/4 cup chili powder

• 2 tbsp ground cumin

• 4 (15 oz) cans diced tomatoes, undrained

• 8 boneless, skinless chicken breasts (cooked and cubed)*

• 1/4 cup fresh cilantro, chopped (plus more for garnish)

• Kosher salt and freshly cracked black pepper, to taste

• Optional toppings: Sour cream, shredded cheddar cheese, tortilla chips, lime wedges

Directions

• Sauté the Veggies: Heat the olive oil in a very large, heavy-bottomed stockpot over medium-high heat. Add the chopped onions and bell peppers. Sauté for about 10-15 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
• Bloom the Spices: Add the minced garlic, chili powder, and ground cumin to the pot. Stir well and cook for 1 to 2 minutes until the spices are incredibly fragrant.
• Add the Liquids: Pour in all four cans of diced tomatoes along with their juices. Season generously with kosher salt and black pepper. Stir to combine, bring the mixture to a gentle boil, then reduce the heat to medium-low.
• Simmer with Chicken: Fold the cooked, cubed chicken breasts into the pot. Let the chili simmer uncovered for about 20 to 25 minutes so the chicken absorbs the flavors of the chili broth and the vegetables become completely tender.
• Finish and Serve: Remove the massive pot from the heat. Stir in the freshly chopped cilantro. Taste the broth and adjust the salt and pepper if necessary.
• Garnish: Ladle the hot chicken chili into large bowls. Serve immediately with a dollop of sour cream, a sprinkle of cheddar cheese, and a side of crunchy tortilla chips!

Notes

• Cooking the Chicken: You can use pre-cooked rotisserie chicken to save time, or roast your chicken breasts beforehand. Simply rub 8 chicken breasts with olive oil, salt, and pepper, and roast at 375°F for 35-40 minutes until fully cooked. Let them cool slightly, then chop them into bite-sized cubes.
• Pot Size Warning: This makes a massive volume of food! Ensure you are using a 8-quart or larger stockpot so it doesn’t overflow when you add the tomatoes and chicken.
• Scaling Down: If you aren’t feeding a crowd, simply divide all the ingredient measurements in half to make a standard family-sized batch.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.