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Tasty Thursday – Ina’s Chicken Chili

Ina’s Chicken Chili is one of my favorite dishes! It’s delicious all year round and goes great with cornbread! Enjoy!



  • 3 yellow onions, chopped
  • 1/8 cup good olive oil, plus extra for chicken
  • 1/8 cup minced garlic
  • 2 red bell peppers cored, seeded, and large-diced
  • 2 green 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 San Marzano diced tomatoes
  • 4 chicken breasts
  •  Freshly ground black pepper



  1. 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. Cut it into 3/4-inch chunks.
  2. Meanwhile, cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  3. Add the garlic and cook for 1 more minute.
  4. Add the bell peppers, chili powder cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
  5. Add tomatoes and bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  6. Add chicken to the chili and simmer, uncovered, for another 20 minutes.
  7. Serve with the toppings – sour cream, cheese, etc.



* Recipe adapted from Barefoot Contessa

* Photo courtesy of Not Without Salt blog



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