Welcome to the ultimate comfort food experience! This Red Chicken Chili is not just a dish; it’s a warm, hearty embrace in a bowl, perfect for any season. Exceptionally simple to prepare, it delivers an explosion of savory flavors that will tantalize your taste buds and leave you feeling completely satisfied. If you’ve been searching for a robust, delicious chili that’s both easy to make and universally loved, your quest ends here.
You might already be familiar with our beloved Creamy White Chicken Chili, a long-standing favorite on our site and in many kitchens. While it holds a special place, we believe every culinary star deserves a counterpart. It’s time to introduce its equally irresistible, vibrant companion: this magnificent Red Chicken Chili. Imagine these two iconic chilis existing side-by-side in our Recipe Index, offering a delightful dilemma of choice. Why choose when you can have both?
This recipe isn’t just about creating another chili; it’s about crafting a staple that brings joy to the dinner table. It’s a dish that solves the age-old question of “What’s for dinner?” with a resounding, flavorful answer. With its rich, red hue and tantalizing aroma, this chili promises to be a comforting centerpiece for family meals, game nights, or simply a cozy evening in.
Why This Red Chicken Chili is a Must-Make
Forget the notion that great chili needs to be complicated or time-consuming. This Red Chicken Chili recipe has been perfected over many years in our kitchen, becoming a cherished family tradition. Its straightforward preparation belies its profound depth of flavor, making it an ideal choice for both novice cooks and seasoned culinary enthusiasts.
A Family Favorite (Especially for No-Bean Fans!)
One of the most appealing aspects of this chili, particularly for families with young children, is its delightful lack of beans. While we often embark on a “Great Bean Crusade” to introduce our kids to legumes, sometimes a simple, unadulterated chili hits just right. This recipe is a huge hit with my own children, who often prefer their chili without the added texture of beans. This makes it an excellent gateway chili for picky eaters, proving that a hearty and satisfying meal doesn’t always require every traditional component.
For those who love beans, fear not! This chili is incredibly versatile. You can easily add a can or two of your favorite beans (kidney, black, or pinto) during the last 20 minutes of simmering. However, we encourage you to try it as is first to truly appreciate its unique and robust chicken-forward flavor profile.
Packed with Flavor and Heartiness
The secret to this chili’s incredible taste lies in the careful layering of ingredients. From the aromatic sautéed onions and garlic to the sweet bell peppers and a thoughtful blend of chili powder, cumin, and just the right touch of heat from red pepper flakes and cayenne, every component plays a crucial role. The inclusion of whole peeled plum tomatoes, blended to perfection, provides a deeply satisfying tomato base that is far superior to diced or crushed varieties, offering a vibrant, concentrated tomato flavor that truly shines.
Beyond its exceptional flavor, this chili is wonderfully hearty. It’s the kind of meal that sticks to your ribs, warming you from the inside out. Perfect for a chilly evening or a satisfying lunch, it provides sustained energy and comfort. We are thrilled to finally share this long-held family recipe with you. It brings us great joy to know that this Red Chicken Chili now stands proudly alongside its friend, White Chicken Chili, ready to become a beloved dish in your home too.
Red Chicken Chili
6
servings
20
1
5
1
25
Pin
Ingredients
-
1
tablespoon
extra virgin olive oil -
1
medium
yellow onion,
chopped -
3
cloves
garlic,
finely minced -
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 -
¼
teaspoon
dried red pepper flakes,
or to taste -
⅛
teaspoon
cayenne pepper,
or to taste -
1 ½
teaspoons
salt -
¼
cup
minced fresh basil leaves or 1 1/2 teaspoons dried -
2 cans
(28-ounces each)
whole peeled plum tomatoes in puree,
undrained -
2-3
cups
cooked shredded chicken (see note) -
Chopped onions,
corn chips, grated cheddar, sour cream, avocado (for garnish)
Instructions
-
In a sturdy 4- or 5-quart pot or Dutch oven, heat the extra virgin olive oil over medium heat until it shimmers and ripples. Add the chopped yellow onions and reduce the heat to medium-low, allowing them to slowly cook for 10-12 minutes until they become wonderfully soft and translucent. This gentle sautéing caramelizes the onions, building a sweet base for the chili’s flavor. Next, add the finely minced garlic and cook for just one minute, stirring continuously to prevent burning, allowing its fragrant aroma to develop. Incorporate the diced red and yellow bell peppers, chili powder, ground cumin, dried red pepper flakes (adjust to your preferred heat level), cayenne pepper (also to taste), salt, and dried basil (if using fresh basil, you’ll add it later in the process). Stir well and cook for an additional 1-2 minutes, letting the spices “bloom” in the hot oil to release their full aromatic potential.
-
Prepare the whole peeled plum tomatoes by crushing them. You can do this by hand for a rustic texture, or for a smoother consistency, briefly pulse them in a blender or food processor about six times. The goal is a broken-down consistency, not a completely pureed pulp. Add these crushed tomatoes to the pot along with the fresh basil, if you are using it at this stage. Stir everything together, ensuring all ingredients are well combined.
-
Bring the chili mixture to a gentle boil over medium heat. Once boiling, reduce the heat to a low simmer, leaving the pot uncovered. Allow the chili to simmer for 30 minutes, stirring occasionally to prevent sticking and to ensure even cooking. This simmering period allows the flavors to meld and deepen beautifully. After 30 minutes, stir in the cooked, shredded chicken. Continue to simmer, uncovered, for another 20 minutes. During this final simmering stage, the chili will thicken slightly, and the liquid will reduce, concentrating all those magnificent flavors. Serve this rich and comforting Red Chicken Chili hot with your favorite additional toppings such as chopped fresh onions, crunchy corn chips, savory grated cheddar cheese, a dollop of cool sour cream, creamy avocado slices, or any other garnishes you enjoy.
Notes
Chicken:
For perfectly tender and easily shredded chicken, we recommend using this simple method. You can also use leftover rotisserie chicken or boil chicken breasts/thighs until cooked through, then shred.
Spiciness:
The beauty of homemade chili is the ability to customize. Adjust the amount of dried red pepper flakes and cayenne pepper to perfectly match your desired level of heat. The quantities listed in this recipe strike a wonderful balance for our family—enough warmth to make it exciting without overwhelming the palates of younger eaters. Feel free to increase or decrease to your liking.
Tomatoes:
Through extensive testing, we’ve found that blending whole peeled plum tomatoes yields the most profound and robust tomato flavor. While diced or crushed tomatoes can work in a pinch, taking the extra step to gently crush or pulse whole plum tomatoes in their puree elevates the chili’s richness and overall taste dramatically. Trust us, it makes a difference!
Adding Beans (Optional):
If you prefer a bean-inclusive chili, feel free to add one 15-ounce can of drained and rinsed kidney, black, or pinto beans during the last 20 minutes of simmering. This allows the beans to warm through and absorb some of the chili’s wonderful flavors without becoming mushy.
Mel
Soup
American
Stovetop
Nutrition Information
Serving:
1
Serving
,
Calories:
201
kcal
,
Carbohydrates:
14
g
,
Protein:
24
g
,
Fat:
5
g
,
Saturated Fat:
1
g
,
Cholesterol:
60
mg
,
Sodium:
841
mg
,
Fiber:
3
g
,
Sugar:
6
g
Recommended Products
Recipe Source: This delightful recipe has been adapted slightly for optimal flavor and ease from the original creation by Ina Garten, ensuring a perfect homemade chili experience every time.
Serving Suggestions & Customizations for Your Red Chicken Chili
Once your rich, aromatic Red Chicken Chili is ready, the fun truly begins with customization! The beauty of chili is its adaptability to various tastes and preferences. Here are some fantastic ways to serve and personalize your bowl:
- Classic Toppings: Don’t underestimate the power of simple garnishes. Offer bowls of freshly chopped yellow or red onions, crunchy corn chips or Fritos, a generous sprinkle of grated sharp cheddar cheese, and a dollop of cool sour cream or Greek yogurt. These add layers of texture and contrast that elevate every spoonful.
- Fresh & Zesty Additions: For a burst of freshness, consider adding diced avocado or a swirl of guacamole, fresh cilantro, a squeeze of lime juice, or even a dash of your favorite hot sauce for an extra kick.
- Heartier Sides: Serve your chili alongside warm, fluffy cornbread or cornbread muffins for a quintessential comfort food meal. A simple green salad can also provide a refreshing counterpoint to the chili’s richness. For a complete meal, ladle it over steamed white or brown rice.
- Make it Your Own:
- Vegetable Boost: Enhance the nutritional value and texture by adding other vegetables like diced zucchini, corn kernels (fresh or frozen), or even finely chopped carrots during the simmering process.
- Spice It Up (or Down): If you crave more heat, increase the red pepper flakes or cayenne. For an even more intense spice, add a pinch of smoked paprika or a diced jalapeño (seeds removed for milder heat, left in for more fire) along with the bell peppers. If you prefer it milder, simply reduce or omit the spicy elements.
- Add Beans: As mentioned in the notes, feel free to incorporate black beans, kidney beans, or pinto beans if you’re a bean lover.
- Smoky Flavor: A hint of chipotle powder or a smoked paprika can add a wonderful smoky depth to the chili.
Meal Prepping & Storage Tips
This Red Chicken Chili is an excellent candidate for meal prepping, as its flavors often deepen and improve overnight. It’s also incredibly freezer-friendly, making it a convenient option for busy weeknights.
- Refrigerator Storage: Allow the chili to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Freezing Instructions: For longer storage, portion the cooled chili into freezer-safe containers or heavy-duty freezer bags. Lay bags flat to freeze for easy stacking. It can be stored in the freezer for up to 2-3 months.
- Reheating:
- From Refrigerator: Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. You may add a splash of chicken broth or water if it has thickened too much.
- From Freezer: Thaw overnight in the refrigerator, then reheat on the stovetop as above. For a quicker reheat, you can gently warm it from frozen in a pot over low heat, stirring frequently to break it up, or use the defrost setting on your microwave.
Frequently Asked Questions (FAQ) About Red Chicken Chili
We’ve gathered some common questions to help you master this delicious Red Chicken Chili recipe:
- Q: Can I use ground chicken instead of shredded?
- A: Absolutely! If using ground chicken, brown it first in the pot with the olive oil before adding the onions. Drain any excess fat, then proceed with the recipe as directed, omitting the step to add pre-cooked shredded chicken.
- Q: How can I make the chili thicker?
- A: If your chili is thinner than desired, you have a few options:
- Continue simmering uncovered for a bit longer, allowing more liquid to evaporate.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering chili and cook for a few more minutes until thickened.
- For a thicker texture without cornstarch, add about 1/4 cup of crushed corn chips or tortilla chips during the last 15 minutes of simmering. They will dissolve and help thicken the chili while adding flavor.
- Q: Can I make this chili in a slow cooker?
- A: Yes! After sautéing the onions, garlic, and bell peppers (Step 1), transfer them to your slow cooker. Add all remaining ingredients (except garnishes). Cook on low for 6-8 hours or on high for 3-4 hours. You can add the pre-cooked shredded chicken during the last hour to prevent it from becoming dry.
- Q: What’s the best way to shred chicken quickly?
- A: Once your chicken is cooked, you can easily shred it using two forks. For an even quicker method, place cooked chicken breasts or thighs in a stand mixer with the paddle attachment and mix on low speed for about 30 seconds until shredded. Be careful not to overmix.
- Q: Can I prepare this chili ahead of time?
- A: This chili is fantastic when made ahead! The flavors truly meld and deepen over time. Prepare it a day or two in advance, store it in the refrigerator, and then reheat gently on the stovetop before serving. It’s perfect for busy weeknights or entertaining.
Your Next Favorite Chili Awaits!
This Red Chicken Chili is more than just a recipe; it’s an invitation to savor comforting flavors and create lasting memories around the dinner table. Its ease of preparation, combined with its hearty and delicious nature, makes it an undeniable winner. Whether you’re a seasoned chili aficionado or trying a chicken chili for the first time, this recipe is sure to become a beloved staple in your culinary repertoire. We encourage you to gather your ingredients, fire up your stove, and experience the unparalleled warmth and flavor of this exceptional dish. Enjoy every savory spoonful!