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Superbowl Chicken Chili is on the menu for tomorrows game. I like to have ready to eat dinners so that we are not spending time in the kitchen while the game is on.

Chili is a great meal that you can make ahead of time or have cooking all day in your slow cooker, so that when dinner time rolls around supper is ready. Simply make a salad and your menu is set.

This chili recipe I made with ground chicken, white kidney beans, squash, onions and green pepper. I decided to leave out the tomatoes because many of my nutrition clients say to me that the cannot eat tomatoes, and so therefore they cannot eat chili. This is not so, it’s simply finding healthy alternatives for any recipe — which is one of my specialties. Creating and customizing recipes for people with food sensitivities, allergies or dietary restrictions is my passion as I know what it’s like to not know what you can eat, or having a favourite recipe that contains ingredients in it that you can no longer have. Knowing that you can usually substitute in other foods which will often times make the recipes just as good and maybe even healthier can put a positive spin on food sensitivities and dietary restrictions.

This superbowl chicken chili recipe can be made with ground beef, chicken, turkey or even pork. You can use white or red kidney beans or any type of beans.

I often make a paleo chili where I don’t add in any beans and simply use ground meat, tomatoes and lots of vegetables.

That is the beauty of cooking with real foods, the possibilities are endless.

For this recipe you could add in some corn at the end of cooking or even some green beans.

So, do you have a favourite Superbowl chili recipe?

39824596 - portion of white beans (close-up shot) on rustic wooden background











  • 1 package of ground chicken or turkey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp ground coriander
  • 2 cups chicken broth
  • 2 tsp chili flakes
  • 1 tsp chipotle chili powder
  • 1 tsp sea salt
  • ½ tsp pepper
  • 1 can ( 19oz) white kidney beans, drained and rinsed
  • 1/2 buttercup squash, peeled and diced
  • 1 green pepper, diced
  • chopped fresh cilantro


  1. Add all ingredients except cilantro to a slow cooker.
  2. Turn on low and cook for 6 hours.
  3. At the end of cooking serve into bowls and add chopped cilantro on top


Original recipe by Shirley Plant

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Shirley Plant

About Shirley

I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.