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Super Bowl chili: Score a touchdown with this easy game-day recipe

This chili is a winning game day dish.

This chili is a winning game day dish.

​Super Bowl Sunday is just around the corner so get your game-day grub on with some hearty, Tex-Mex flavored white bean and chicken chili.

This quick and hearty dish is delicious served traditionally, with the usual chili accompaniments, but also makes a stellar plate of nachos when poured over your favorite tortilla chips and topped with melted cheese.Whatever your preference, this chili will score some major points this Sunday.

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White Bean and Chicken Chili
Serves 6 (or 4 hungry football fans)
Ingredients: 2 tbsp. olive oil 1 large yellow onion, chopped 3 garlic cloves, chopped 1 jalapeño pepper, chopped 1 tbsp. ground cumin 1/8 tsp. cayenne pepper 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup all-purpose flour 3 cups chicken broth (or stock) 1 14-oz. can navy beans, drained and rinsed 2 4-oz. cans mild green chilies, chopped The meat from 1 rotisserie deli chicken, shredded
Optional toppings: Shredded sharp white cheddar cheese Fresh cilantro Sour cream

Directions: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until translucent and softened, about 8-10 minutes.

Add the garlic, jalapeño, cumin, cayenne, salt and pepper. Stir and cook for a minute more or until the garlic is fragrant.

Add the flour and stir for another minute.

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Slowly pour the chicken broth into the vegetable mixture and whisk until incorporated. Allow the liquid to come to a slow bubble, stirring occasionally.

​Once the liquid has thickened slightly, add the beans, green chilies and shredded chicken. Stir to combine. Taste for seasoning and add more salt if needed.

​If your chili is too thick add a bit more chicken broth until it reaches your desired consistency. Allow the chili to simmer for 10 minutes, stirring often.

Anne Rucker

​Serve with corn tortillas, grated sharp white cheddar, fresh cilantro and sour cream.