Our Ina Garten Chili Recipe
A tasty chili base can elevate many vegetables and proteins. Follow our Ina Garten chili recipe to find out how.
Equipment
- Stove
- Mixing spoon or spatula
- Chopping board
- Knife
- Measuring spoons
- Measuring cups
- Large pot
Ingredients
Base
- ¼ cup olive oil extra virgin
- 3 pcs. medium-sized onions chopped into little cubes
- 2 pcs. yellow bell peppers deseeded and cut into large chunks
- 2 pcs. green bell peppers deseeded and sliced into large chunks
- ½ pcs. red chili pepper deseeded and chopped
- 4 cloves garlic minced
- 2 cans 28 ounces each of whole peeled tomatoes, tomato puree
- 1 ¼ tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. red pepper flakes
- ½ tsp. cayenne pepper
- ½ tsp. ground black pepper
- 1 tsp. salt
- ¼ cup fresh basil very finely chopped
For serving
- 4 sprigs of fresh basil green leaves only
- ½ tbsp. grated cheddar cheese per serving
- 1 tsp. sour cream per serving
Instructions
- Place a large pot on the stove. Put olive oil in it and heat on a medium setting on the stove.
- When the oil is heated, add the chopped onions. Cook until you can no longer smell raw onion. Remember to stir occasionally to prevent sticking. The onions will be slightly caramelized. Add and cook the garlic for another minute. Be careful not to overcook.
- Put all the chopped peppers in the pot at the same time. Add the spices and roast for about five minutes until the peppers soften.
- Add the pureed tomatoes, basil leaves, and salt. Bring the mixture to a boil. When it boils, turn the heat to low. Let the chili simmer for about 20 minutes or until it gets a thick consistency and visibly reduces.
- If desired, serve it with the protein or vegetable of your choice. Garnish each serving with basil, sour cream, and cheddar cheese.
Video
Notes
- Leftover proteins, such as roasted chicken, beef, and even meatballs, work well with the chili base. Mixed with chili, the leftover protein acquires a new taste. It is best to cut the protein into big chunks before adding it to the chili pot to heat.
Nutrition
Nutrition Facts
Our Ina Garten Chili Recipe
Amount per Serving
Calories
31
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
2
mg
1
%
Sodium
437
mg
19
%
Potassium
76
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.3
g
0
%
Protein
1
g
2
%
Vitamin A
647
IU
13
%
Vitamin C
2
mg
2
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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