And if not…
Are you at least ready for some football food???
For some, the superbowl is all about the football. Like my dad who will be watching every play as he cheers on his Giant’s against the Pat’s this afternoon.
For others, today is all about watching the commercials waiting for the next hilarious concept in advertising that will be discussed for weeks to come.
I’m sure there are a few others who are interested in seeing Madonna perform today. Although if I don’t hear anything old school (ie Material Girls), I will be sorely disappointed.
Yet for everyone, the Superbowl involves FOOD!
We are hosting a small group today, just the BOY’s sister and her boyfriend, so it is a super simple menu. Focused around my Sunday favorite…chili!
From The Food Network
See Recipe Below
From The Food Network
(and PB chocolate bars made by a close friend. The recipe is a secret, so I can’t share it…because I don’t even know it!)
If you are hosting a larger group, here are a few other amazing football worthy recipes:
With some additional appetizers from our guests, we had a fabulous selection of food to munch on while we watched the game, chatted about life, sipped on beers, and cheered on the Giants!
We did leave some room for chili at halftime, but by the end of the game, we were full! Everyone (except me who stuck with veggie chili) agreed that the beef chili was good, but would be better without the carrots. The veggie chili is based on a Whole Foods recipe. It is super simple and tastes delicious. I got up early this morning to chop vegetables and get everything into the crockpot before heading off to yoga with my mom.
Add in the broth and give your colorful veggies a stir.
Leave yourself enough time for all of the flavors to blend! And so that your hands are free to make the other delicious Sunday Funday foods that are featured above.
Enjoy this fresh and hearty chili topped with avocado and your other favorite toppings.
Ps This chili freezes well!
Crockpot Vegetarian Chili
Adapted from Health Starts Here Vegetarian Chili (recipe found in the WF store)
1 cup onion, diced
2-3 Tbsp garlic, minced
1 red pepper, diced
1 green pepper, diced
1 8 ounce package of mushrooms, diced
1 28 ounce can diced tomatoes
1 15 ounce can black beans, no salt added, rinsed and drained
1 15 ounce can pinto beans, no salt added, rinsed and drained
1 15 ounce can dark kidney beans, no salt added, rinsed and drained
1 package frozen corn, steamed (or 1 15 ounce can fresh corn, no salt added), rinsed and drained
3 Tbsp chili powder
1 Tbsp oregano
1 Tbsp cumin
2 cups low sodium vegetable broth (I can only find low sodium in the Kitchen Basics brand-look for it at Target)
Optional: add green chilies, adobo sauce, Tabasco sauce, or red pepper flakes for added heat
-Combine all ingredients except broth in a slow cooker, sprayed with cooking spray.
-Add broth and stir until well combined.
-Cook on low heat (if time permits) until chili is fragrant and veggies are soft and tender.
-Serve with avocado and other fabulous chili toppings