This Super Easy, Super Bowl Chili is the most delicious and versatile dish you’ll ever serve. It’s simple to prepare which means you won’t be busy preparing it in the kitchen, missing the big play of the game –or heaven forbid you miss one of those million dollar commercials. In fact, you can make this chili the night before and serve it in a slow cooker. It works great as a soup, stew, dip, burrito/wrap filling, on top of a veggie hot dog, baked potato, or sweet potato fries. It’s the perfect way to feed your hungry Super Bowl guests. No matter how you serve it up, with cheese, sour cream, or corn bread, you’ll be sure to score!
WHAT YOU’LL NEED
1/2 a medium sized onion
3 tbs minced garlic
1 (14.5 oz.) can petite diced tomatoes with jalapenos
1 jar (~14.5 oz.) salsa
1 can chili beans (mild, medium, or hot)
1 can kidney beans
1 can check peas or white beans (depending on your preference –pretty much any of your favorite beans will work well)
1/2 cup frozen corn
2 cups brown rice
1 tbs ground cumin
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp garam masala (optional)
1/4 tsp corriander (optional)
1/4 tsp cardamom (optional)
HOW TO PREPARE SUPER BOWL CHILI
Heat about 4 tbs of olive oil in a large wok-style skillet on medium high heat
chop onions and add them to the oil
add minced garlic
add spices and let cook on medium heat (careful not to burn the garlic) until the onions are soft and transparent(about 10 minutes)
add can of diced tomatoes
add chili beans
add rinsed and drained kidney beans and chickpeas
add frozen corn
cook on medium heat 20-30 minutes
serves 6-8 people
I LOVE KIDNEY BEANS & CHICKPEAS!!!