By Barbara Day, M.S., R.D., C.N.
With the Super Bowl just around the corner and teams battling on the field, here are some chili recipes that can make your super bowl party huge a success. Whether your team wins or lose, you can’t lose serving any or all of these yummy chili recipes to your hungry football fan guests. Enjoy.
Southwestern Chili
Cornmeal is used in this recipe, both for texture and taste.
Nutritional Information Per Serving: 144 calories, 10 grams protein, 2 grams of fat, 19 grams of CHO, 6 grams of fiber, 807 mg sodium.
Serves: 8
Preparation Time: 15 minutes
Cook Time: 3 hours in crockpot on high.
30 minutes stove top until done.
- 8 ounces chicken breast, skinless, boneless, cut into small pieces
- 3 tablespoons cornmeal
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 tablespoon minced garlic
- 1/2 onion, chopped
- 2 ribs celery, chopped
- 1 (16 oz.) jar salsa
- 1 can black beans
- 10-12 ounces V-8 or tomato juice
In ziploc bag, combine oregano, cornmeal, chicken pieces, garlic, chili powder and cumin. Set aside. Toss onions, celery, and peppers in crockpot or large heavy deep-sided skillet. For crockpot, cook on high for 10 minutes. In skillet, cook for 5 minutes over medium heat. Add chicken mixture, salsa, juice and beans. Cover and simmer for 3 hours on high, 30 minutes if skillet method is used. Add additional juice to reach desired consistency. Serve with fruit and crackers
Shopping List
- Chicken breasts, skinless, boneless
- Cornmeal
- Minced garlic
- Onions
- Cumin
- Chili powder
- Celery
- Salsa
- Black beans
- V-8 juice
Vegetarian Chili
Nutritional Information Per Serving: 249 calories, 12 grams protein, 2 grams of fat, 49 grams of CHO, 15 grams of fiber, 980 mg sodium.
Serves: 8
Preparation Time: 15 minutes
Cook Time: 1 hour or in crockpot 8 hours
- 1 quart tomato juice or V-8 Juice
- ¾ cup bulgur wheat
- vegetable spray
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 carrots, diced
- 1 28-ounce can crushed tomatoes, plain or chili style
- 1 large bell pepper, chopped
- 2 (15-oz.) cans beans, (I use a combination of chili hot beans and black beans: but garbanzo beans, kidney beans and pinto beans also work)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chili pepper
- ½ teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon basil
- 2 tablespoon minced garlic
Spray vegetable oil in heavy saucepot. Add onion, cook until clear. Add celery, carrots, bell peppers, tomatoes, and spices. Sauté mixture until vegetables are nearly tender, about 10 minutes. Add beans, tomato juice and bulgur. Simmer for 30 minutes, stirring occasionally. Add water as desired to reach desired consistency.
Alternative cooking method: Toss vegetables and garlic into crockpot. ...
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