Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb Roma/plum tomatoes, halved
- 6 cloves garlic, unpeeled
- 3 tbsp extra-virgin olive oil, divided
- 1.75 tsp kosher salt, divided, plus more to taste
- 0.5 tsp freshly ground black pepper
- 1 large yellow onion, diced
- 1 medium carrot + 1 rib celery, diced
- 1 mild green chile (Anaheim or poblano), seeded and diced
- 1 small jalapeño (optional), seeded and minced
- 1.5 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 4 cups low-sodium chicken or vegetable broth
- 3 (15-oz) cans cannellini beans, drained and rinsed
- 3 cups shredded cooked chicken or turkey (about 1 lb)
- 1 bay leaf
- 0.5 cup chopped fresh basil, plus more for serving
- 0.25 cup chopped fresh parsley (optional)
- Zest of 1 lemon + 2 tbsp lemon juice
- Grated Parmesan and extra-virgin olive oil, for serving
Do This
- 1. Heat oven to 375°F (190°C). Toss halved tomatoes and whole garlic cloves with 2 tbsp olive oil, 0.75 tsp salt, and pepper. Roast, cut side up, 40–45 minutes until soft and lightly caramelized.
- 2. While tomatoes roast, dice onion, carrot, celery, and chiles. Chop basil and parsley. Rinse and drain beans. Shred cooked chicken or turkey if needed.
- 3. In a large pot, heat remaining 1 tbsp olive oil over medium. Sauté onion, carrot, celery, and chiles with 1 tsp salt for 7–8 minutes until softened.
- 4. Stir in cumin, smoked paprika, oregano, red pepper flakes, and tomato paste. Cook 1–2 minutes until fragrant and slightly darkened.
- 5. Chop roasted tomatoes; squeeze roasted garlic from skins and mash. Add both to pot along with beans, broth, bay leaf, and shredded chicken/turkey. Bring to a simmer, then cook gently 20–25 minutes.
- 6. Stir in basil, parsley, lemon zest and juice. Adjust salt and pepper. If too thick, add a splash of broth; if too thin, simmer uncovered a bit longer. Serve hot with extra basil, Parmesan, and a drizzle of olive oil.
Why You’ll Love This Recipe
- Slow-roasted tomatoes and roasted garlic create a naturally sweet, deeply savory base without needing loads of chili powder.
- White beans and shredded chicken or turkey make this hearty and protein-rich, but still light and bright from basil and lemon.
- Italian-inspired flavors (basil, olive oil, Parmesan) meet cozy chili texture for a fun twist on classic comfort food.
- Perfect for using up leftover roast chicken or turkey, and it reheats beautifully for easy lunches or make-ahead dinners.
Grocery List
- Produce: Roma/plum tomatoes, garlic, yellow onion, carrot, celery, mild green chile (Anaheim or poblano), jalapeño or Fresno (optional), fresh basil, fresh parsley (optional), 1 lemon
- Dairy: Parmesan cheese (for finishing; optional but recommended)
- Pantry: Extra-virgin olive oil, kosher salt, black pepper, ground cumin, smoked paprika, dried oregano, red pepper flakes, tomato paste, low-sodium chicken or vegetable broth, cannellini beans (3 cans), bay leaf
- Protein: Cooked shredded chicken or turkey (about 1 lb; rotisserie or leftover roast is perfect)
- Optional for serving: Crusty bread or garlic bread
Full Ingredients
For the Slow-Roasted Tomatoes
- 2.5 lb ripe Roma or plum tomatoes (about 10–12 medium), halved lengthwise
- 6 cloves garlic, whole and unpeeled
- 2 tbsp extra-virgin olive oil
- 0.75 tsp kosher salt
- 0.5 tsp freshly ground black pepper
For the Chili
- 1 tbsp extra-virgin olive oil
- 1 large yellow onion, diced (about 1.5 cups)
- 1 medium carrot, diced
- 1 rib celery, diced
- 1 medium mild green chile (Anaheim or poblano), seeded and diced
- 1 small jalapeño or Fresno chile, seeded and minced (optional, for gentle heat)
- 1 tsp kosher salt, plus more to taste
- 1.5 tsp ground cumin
- 1.5 tsp smoked paprika (or sweet paprika if you prefer)
- 1 tsp dried oregano (or Italian seasoning)
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 4 cups low-sodium chicken or vegetable broth
- 3 (15-oz) cans cannellini beans, drained and rinsed
- 3 cups shredded cooked chicken or turkey (about 1 lb), preferably from roasted or rotisserie poultry
- 1 bay leaf
- 0.5 cup chopped fresh basil (lightly packed), plus more for serving
- 0.25 cup chopped fresh flat-leaf parsley (optional, for extra freshness)
- Zest of 1 lemon (about 1 tsp finely grated)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 0.25 cup finely grated Parmesan cheese (optional, stirred in or for topping)
- Additional kosher salt and freshly ground black pepper, to taste
For Serving
- Extra chopped fresh basil
- Extra-virgin olive oil, for drizzling
- Additional grated Parmesan cheese
- Crusty bread or garlic bread (optional, but excellent for dipping)
Step-by-Step Instructions
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
Arrange the halved tomatoes on the baking sheet, cut side up, in a single layer. Tuck the whole, unpeeled garlic cloves in among the tomatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle evenly with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper.
Roast for 40–45 minutes, until the tomatoes are very soft, their edges are slightly caramelized, and there are some concentrated juices on the pan. The garlic cloves should feel very soft when pressed with a spoon. Remove from the oven and let cool slightly while you start the chili base.
Step 2: Prep the Aromatics and Herbs
While the tomatoes are roasting, dice the onion, carrot, and celery into small, even pieces so they cook at the same rate. Seed and dice the mild green chile. If using jalapeño or Fresno, remove the seeds and membranes for milder heat, then mince finely.
Rinse and drain the cannellini beans. Shred the cooked chicken or turkey into bite-size pieces if it is not already shredded. Chop the basil and parsley (if using), but keep them separate from the vegetables; you will add the herbs near the end of cooking to keep them bright and fresh-tasting.
Step 3: Build the Chili Base
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, carrot, celery, green chile, and jalapeño (if using). Sprinkle with 1 teaspoon kosher salt. Cook, stirring occasionally, for 7–8 minutes, until the vegetables are softened and the onion is translucent but not browned.
Add the ground cumin, smoked paprika, dried oregano, and red pepper flakes (if using). Stir constantly for 30–60 seconds, until the spices are fragrant. Add the tomato paste and cook, stirring, for another 1–2 minutes. The paste should darken slightly in color and start to stick a little to the bottom of the pot; this step develops deep flavor, so do not skip it.
Step 4: Add the Roasted Tomatoes and Garlic
Transfer the roasted tomatoes to a cutting board. Roughly chop them, capturing as many of the pan juices as you can. Add the chopped tomatoes and all of their juices to the pot.
Squeeze the soft roasted garlic cloves out of their skins directly into the pot. Use the back of a spoon to gently mash them into the tomato mixture so they dissolve into the base. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Step 5: Add the Beans, Broth, and Chicken or Turkey
Stir in the drained cannellini beans, shredded chicken or turkey, bay leaf, and 4 cups of broth. Increase the heat to medium-high and bring the mixture just up to a gentle boil.
Once boiling, reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally. The chili should thicken slightly, and the flavors will meld together. If it starts to look too thick before the time is up, add a splash of extra broth or water. If it seems too thin, allow it to simmer uncovered a bit longer.
Step 6: Finish with Basil, Lemon, and Seasoning
Turn the heat to low. Remove and discard the bay leaf. Stir in the chopped basil and chopped parsley (if using), lemon zest, and lemon juice. Taste the chili and adjust the seasoning with additional salt and freshly ground black pepper as needed. If you like a richer finish, you can stir in 0.25 cup finely grated Parmesan cheese at this stage until melted and incorporated.
Let the chili sit off the heat for 5 minutes. This brief rest allows the flavors to mingle and the texture to settle into a creamy, stew-like consistency.
Step 7: Serve and Garnish
Ladle the chili into warm bowls. Top each serving with a sprinkle of fresh basil and, if desired, a bit more grated Parmesan. Drizzle a few drops of good extra-virgin olive oil over the top for a glossy finish and extra flavor.
Serve hot, ideally with crusty bread or garlic bread on the side to soak up the flavorful, tomato-basil broth. This chili thickens as it cools, so you can always loosen leftovers with a splash of broth or water when reheating.
Pro Tips
- Roast ahead: You can roast the tomatoes and garlic up to 2 days in advance. Store them in the fridge (with their juices) and add them when you are ready to make the chili.
- Control the heat: For a very mild chili, skip the jalapeño and red pepper flakes and use only the mild green chile. For more warmth, keep some jalapeño seeds or increase the red pepper flakes slightly.
- Texture tweaks: For an extra-creamy base, lightly mash a ladleful of beans against the side of the pot during the final simmer, then stir back in.
- Use what you have: Leftover roast chicken or Thanksgiving turkey works beautifully. Dark meat adds even more richness, so mix it with breast meat if you can.
- Finish like Italian soup: Just before serving, a squeeze of extra lemon juice and a drizzle of high-quality olive oil can really brighten the flavors, similar to how you would finish a rustic Italian stew.
Variations
- Vegetarian / Vegan: Omit the chicken or turkey and use vegetable broth. Add 1 extra can of beans or a can of chickpeas, and finish with a swirl of olive oil instead of Parmesan (or use a plant-based Parmesan-style cheese).
- Creamier version: Stir 0.5 cup of heavy cream, half-and-half, or unsweetened cashew cream into the chili at the very end for a luxurious, silky texture that still lets the roasted tomato and basil shine.
- Spicier Italian-style: Use a spicy Italian chicken sausage (cooked and crumbled) in place of some or all of the chicken, and increase red pepper flakes to taste.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer it to airtight containers.
Refrigerator: Store for up to 4 days. The flavors will deepen over time, making it even better on days 2 and 3. Reheat gently on the stovetop over low to medium-low heat, adding a splash of broth or water to loosen if needed.
Freezer: Freeze for up to 3 months in well-sealed containers, leaving a little room at the top for expansion. Thaw overnight in the refrigerator, then reheat on the stovetop. Add fresh basil and a squeeze of lemon when reheating to revive the bright, herbaceous flavor.
For meal prep, you can also cook the base (through Step 5) a day in advance, then reheat and stir in fresh basil, parsley, lemon, and Parmesan right before serving for maximum freshness.
Nutrition (per serving)
Approximate values for 1 of 6 servings, made with chicken and without extra Parmesan on top:
Calories: ~370 kcal; Protein: ~29 g; Carbohydrates: ~39 g; Dietary Fiber: ~10 g; Total Fat: ~11 g; Saturated Fat: ~2 g; Sodium: will vary by broth and added salt (estimate ~780 mg if using low-sodium broth). These numbers are estimates and will change based on ingredient brands and portion sizes.
