I can hardly believe it’s already here… but it is officially my favorite time of year…. FOOTBALL SEASON!!!!! Are you surprised? Don’t be. 🙂 ha ha. I’ve loved football my whole life, and my obsession only seems to have grown as I’ve gotten older.
I can’t believe how the spring & summer have flown by! It seriously seems like just yesterday when I was popping a bottle of champagne and celebrating our Super Bowl win with the rest of the Packer backers!!! And now somehow it is already time to start another season! Fine by me! YAY!!!
For those of you non-football fans (who are just here for the chili)… tonight is the start of the NFL season. My Packers play the Saints – and I’m SO excited!
And what better way to kick off the NFL season than to make some amazing chicken chili?! I’m glad you agree. 🙂
- 1 Tbsp Olive Oil
- 1/2 Onion (chopped)
- 1 Jalapeno (minced) …I skipped this because we didn’t have it. FYI.
- 1 Garlic Clove (minced)
- 1 lb Chicken Breast (cut into cubes)
- 1 Tbsp Chili Powder (add more to taste if you want!)
- 1 tsp Cumin
- 1/2 tsp Oregano
- 2 medium Zucchini (halved & sliced)
- 1/4 cup Chili Sauce
- 28 oz can Diced Tomatoes
- 28 oz can Crushed Tomatoes
- 1 can Spicy Chili Beans
- 1 can Black Beans (rinsed & drained)
- 1 can Green Giant “Mexicorn”
I start by chopping the onion, zucchini & then the chicken…
Heat the oil in a large pot and add the first 8 ingredients (through the Oregano). Heat on medium-high, stirring occasionally until the chicken is cooked thoroughly.
Then add the remaining ingredients (basically all the canned goods + chili sauce + zucchini)…
Cover, bring to a boil, then reduce to a simmer and let cook for 20-30 minutes.
Then grab some crusty bread for dipping, crack open a beer, and enjoy!!! (And of course… GO PACKERS!!!!!) 🙂
**p.s. I’m not a big fan of meat most of the time, so I tend to pick the chicken out and this is equally tasty as a vegetarian chili, in case any of you vegetarians were curious!! 🙂