Chili is always a favorite for Super Bowl Sundays because it feeds a crowd and provides a healthy counterpart to some of the not-so-healthy snacks and appetizers that might be served—and there’s nothing wrong with that for one day in moderation! This poblano, chicken, and Randall Great Northern Beans chili is sure to please your game-day visitors with its spice, double protein from the chicken and beans, and creamy base. Great option for chili all year long!


• 1 Tbsp of olive oil

• 1 lb of ground chicken

• 5 poblano peppers, seeded and diced

• 1-2 jalapeños, seeds removed for less heat, minced

• 1 large yellow onion, diced

• 3 cloves of garlic, minced

• 2 tsp of cumin

• 2 tsp of coriander

• 2 tsp of chili powder

• 4 cups of Randall Great Northern Beans

• 2 cups of chicken stock

• 1 Tbsp of salt, plus more as needed (the saltiness of your chicken stock will vary)


Add the olive oil to a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon or potato masher to break it up into little bits. 

Once the chicken is browned, add the poblano peppers, jalapeños and onions. Cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, cumin, coriander, and chili powder, then cook until fragrant, about 1 minute more. 

Add the Randall Great Northern Beans, chicken stock, and salt, then stir to combine. 

Cover and simmer on low heat for 30-60 minutes to let the flavors meld. Taste and adjust seasonings as needed.

Serve with lime wedges, scallions, cilantro, grated cheese, avocado sour cream or yogurt, tortilla chips, Fritos, and hot sauce on the side.

Recipe inspired by and picture courtesy of