I'm so prepared for Sunday's big game, you'd think I was an athlete playing in it. I've cleaned the flat screen. Flipped the Sharpie-stained sofa cushions. And my menu? Planned like it's Thanksgiving and Zeke Elliott is coming to carve the turkey.
Here's why: Last year, I made impulse purchases of chips and dips, ostensibly for my kids. But I was the person who ate them all day long. And all of the next day. And for breakfast the third morning. Which is why I now believe that 7 Layer Dip is named for the seven layers I added to my waist. And why this year I will encourage healthy game day snacking with a tasty pot of Vegetarian Buffalo Chili.
Chili may not be the first dish you think of for festive party fare, but you should. It’s spicy and flavorful and you can graze on it all day long (and, yes, the following days, too), for a mere 158 calories per cup. The recipe serves a crowd on its own. If you’re lucky enough to receive unexpected guests, a little cornbread will help it stretch to feed the whole gang. And it’s so easy to make, even a rookie cook can pull it off. Just chop some veggies, open some cans, and let the pot simmer while you watch the pregame shows.
Best of all, you can call an audible and tweak the recipe to work with ingredients you love. I start with cauliflower, because its neutral taste plays well with spice. If you are not a cauliflower fan, use diced sweet or white potato instead. Add garlic, carrots, celery and onion (white or red, it’s up to you) in amounts that are flexible and forgiving. Two cans of (any color) beans provide protein and filling fiber. Add a third if you want more bulk. Or, if you are like my meat-craving middle kid and don’t care if the dish is vegetarian, throw in some chopped chicken as well. I use cans of diced tomatoes with green chiles, because the combo means there’s one fewer ingredient to purchase, open and stir in. If you are a tomato purist, use whichever tomatoes make your heart cheer. But since canned goods can be a sneaky source of sodium, select tomatoes that are labeled “no-salt added” when possible.
The tangy buffalo flavor comes from our family’s favorite fire-maker, Frank’s Red Hot. I use a full 2 ounces per recipe, because we like chili that is as hot as a coach after a bad call. If that’s not your style, start with 2 tablespoons and taste as you go. While it’s tempting to douse your chili with a dollop of cool sour cream, you can get the same creamy effect from fat-free plain Greek yogurt. Or, if you have dairy-free folks on the sidelines, garnish with slices of avocado or green onion instead. No matter how you tweak the chili, you’ll enjoy it all game long. And the only regret you’ll have the next day is if your team doesn’t win.
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