I am in FULL game day prep mode with the Detroit Lions on a winning streak! I am prepping for this weekend’s big game with a healthy and hearty bowl of homemade Chicken Chili. This recipe is incredibly easy, great to make ahead in a big batch, packed with flavor and PERFECT for your next game day gathering.

I made this recipe with Good Ranchers chicken, which having on hand has totally stepped up my meal prep game. Having a freezer stocked and ready to go with good quality meat is such a time saver. And, Good Rachers is getting in on the action with their Game Day and Game Day Pro boxes that launch this week…just in time for your next game day celebration! Use the code Maria30 for $30 off a regular box and $20 off if used with New Year Promo.

Their Game Day and Game Day Pro boxes come with EVERYTHING you need for huddling up with family and cheering on your favorite team including burgers, sausages, wings, and your favorite essentials to whip up a batch of chili, tacos, and more.

Ingredients:

2 tablespoons olive oil

2 tablespoons unsalted butter
1 onion, finely diced
1 bell pepper, diced

1 poblano pepper, diced
1 jalapeño pepper, seeds removed and finely diced
2 teaspoons ground cumin
1 teaspoon ground coriander

1 teaspoons dried oregano
½ teaspoon chili powder
½ teaspoon kosher salt

3 garlic cloves, minced

8oz light beer

1-4 ounce can green chiles
4 small or 2 large boneless, skinless chicken breasts
2-15oz cans cannellini beans, drained and rinsed
1 cup frozen corn
4-5 cups chicken broth

the juice of one lime, about 2 tablespoons

kosher salt, as needed

1/2 teaspoon freshly ground black pepper

1 cup full fat sour cream

Toppings
¼ cup chopped cilantro
1 tablespoon lime juice
avocado, jalapeno, cilantro, and cheese, for garnishing

Directions:

Heat the olive oil and butter into a large pot over medium heat.

Add in the onion, bell pepper, poblano, and jalapeño. Sprinkle with salt and cook for about 10 minutes, stirring frequently, until the veggies have softened.

Add the spices into the pot and stir to combine. Allow the spices to cook with the veggies for a couple minutes to help release their flavors.

Add in the garlic and let it cook for about 30 seconds to a minute, until it becomes fragrant, being careful not to let it burn.

Add in the beer and green chilies. Let them cook for a few minutes.

Place the chicken on top and sprinkle with some more salt.

Add in 4 cups of the broth and place the top on the pot. Adjust the temperature to medium/low heat so that the chili is just simmering.

Let the chili cook for about 30-40 minutes or until the chicken has cooked through. Timing can depend on the thickness of the chicken.

Once the chicken is cooked, remove it from the pot and use two forks to shred the chicken into small pieces, then place the chicken back into the pot and let it cook on low for another 15-20 minutes.

Add more stock if the chili is too thick.

Stir in the sour cream and serve hot! Add salt and pepper to taste.

Add toppings of choice. I recommend fresh jalapeno since the chili isn’t overly spicy.