I have a writing assignment for you.
Describe what your Super Bowl party table will look like.
Or what you wished it looked like. ; )
Mine includes 7-Layer Dip (this is a must for my Super Bowl party, because this is really the only time I get to eat this dip), queso, cookies and brownies and then for the ‘meal’ chili.
Sure pizza, buffalo wings, burgers and hot dogs are all popular game day fair; but if I am hosting, I serve chili (with all the other snack foods of course). Chili is easy to make in a big batch, it feeds a ton of people, easy to eat if there is standing room only (eating out of a bowl rather than trying to hold a plate and eat a burger), and is super affordable.
Another reason why I like serving chili up at large gatherings, like the Super Bowl, is because you can set up a fun, interactive chili bar. Who doesn’t love bars, especially self-serve bars! I like to do two different version, a hearty meat chili and then a vegetarian option. Set out your chili in crock-pots or hot warmers, and then all the chili sides and toppings. Like, chips, cornbread muffins, cheese, sour cream, onions, chives, bacon bits, salsa, hot sauce, Pico de Gallo, etc. Then let your guests go to town!
Since my Super Bowl spread includes chili, I couldn’t help but share a favorite chili recipe with you. This vegetarian black bean chili is super scrumptious and super good for you! Loaded with filling vegetables like sweet potato, pumpkin, butternut squash and carrots, mixed with an arsenal of warm spices; this chili leaves me full and fillin’ good after a nice big bowl!
Winter Squash and Root Vegetable Black Bean Chili (Slow Cooker)
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20 minutes Cook Time: 5-6 hours on high, 8-9 hours on low Wait Time: 8-12 hours Serves: 8-10
1 pound dried black beans*
1 small onion, chopped
2 cloves garlic, minced
1 large sweet potato, peeled and cut into 1-inch pieces
½ large butternut squash, peeled and cut into 1-inch pieces
2 large carrots, peeled and shredded
1 jalapeno, minced
1 (15-ounce) can pure pumpkin puree
1 (28-ounce) can diced tomatoes, with liquid
7-8 cups vegetable broth (plus more as needed)
1 teaspoon each salt and black pepper
½-1 tablespoon chili powder
1 teaspoon cumin
1 ½ teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon pumpkin pie spice
1 tablespoon brown sugar
¼ teaspoon ground nutmeg
Pick through dried beans removing any beans that are broken or discolored and rinse beans under cold water. Pour beans into a large bowl and cover with at least two inches of water. Cover, place in refrigerator and allow beans to soak for 6-8 hours or overnight.
After soaking, dump soaking water and rinse beans. Place rinsed beans into slow cooker. Add remaining ingredients and stir to thoroughly combine.
Cover and cook on high for 5-6 hours or on low for 8-9 hours; or until beans are tender. Stir 2-3 times during cooking process and add additional broth as needed.
Serve as desired with sour cream, cheese, cornbread, chives, etc.
*Note: Three (19-ounce) cans of black beans, which have been drained and rinsed, can be substituted for the dried. Combine beans, 2-3 cups vegetable broth and all the other ingredients in slow cooker and reduce cooking time by 1-2 hours.