If, like me, you made a New Year’s resolution to start eating healthier, you might be just a little worried about what you’re going to eat at the Big Party coming up this weekend.
I’m referring, of course, to the Super Bowl, the day when grown adults run and dodge and knock each other down in their quest to get to the guacamole bowl. Or maybe that’s just at my house. I live with two hard-core football fans who will insist that there be guacamole and tortilla chips to eat during the big game, and if I’m not careful, I’ll start mindlessly snacking all my healthy progress away.
That’s why I have a plan–and I suggest you have one, too. You may not be able to keep away from all the tempting snack food, but you can have just as tempting nutritious food on hand to grab when the snacking urge hits. Guacamole itself isn’t unhealthy as long as you don’t overdo it, but packaged tortilla chips are just fried flour and salt. So make your own baked chips, or better yet, scoop up your guac with baby carrots, celery sticks, red pepper slices, cucumber, or cauliflower florets. And be sure to have a filling, nutritious main course that tastes like you’re cheating on your diet (but you’re not).
That’s where the chili comes in. Nava Atlas shares this Big Pot of Really Good Chili in her hot new book Vegan Holiday Kitchen (which I had the honor of photographing). It’s perfect for when you’re feeding a crowd of hearty eaters, and because the seasoning is mild, each of your guests can spice it up according to taste.
Vegan Holiday Kitchen contains dozens of recipes for informal get-togethers like Super Bowl parties, so be sure to check out the last chapter on potluck dishes. And if you don’t have it yet, hop over to Hungry Vegan to read a terrific review and enter to win a copy.
Smoky Refried Bean Soup and Baked Tortilla Chips
If you’re not hosting a crowd this year and don’t need a really big pot of chili, I recommend my Smoky Refried Bean Soup, a Ridiculously Easy recipe that cooks in about 30 minutes. Here are a few other low-fat recipes to keep you munching guiltlessly as you cheer your team to victory:
- Mexican Lasagna (or Enchilada Casserole)
- Bryanna’s Low-Fat Veggie “Guacamole”
- Saintly Black and Gold Salsa (my Superbowl recipe from 2010)
- Chipotle Chickpea Dip
- Baked Lime-Chipotle Tortilla Chips
- Three Guilt-Free Snacks You Can Make at Home
- Texas Caviar (Black-eyed Pea Salsa or Salad) at Fatfree Vegan Recipes
- Spinach and Cucumber Spread from Vegan Holiday Kitchen
- Vegan Fat-Free Spinach-Three Bean Dip from The Blooming Platter of Vegan Recipes
- Seitan tacos with homemade salsa and guacamole from Bistro Katie
Nava's Big Pot of Really Good Chili
Ingredients
- 2 tablespoons extra-virgin olive oil (I omitted this)
- 2 medium onions finely chopped
- 4-6 cloves garlic minced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed
- 1 28-ounce can diced tomatoes with liquid
- 1 16-ounce can tomato sauce
- 1-2 jalapeño or other hot peppers seeded and minced, or one 8-ounce can mild or hot chopped green chiles
- 1 tablespoon good-quality chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Salt and freshly ground pepper to taste
- Chopped ripe tomatoes for garnish
- Chopped cilantro or parsley for garnish
Instructions
- Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three.
- Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
- Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.
Notes
Add a cup or two of cooked corn kernels toward the end of cooking time Add a medium or large firm-cooked sweet potato, peeled and diced Add a diced zucchini or yellow summer squash about halfway into the cooking time Serve with grated nondairy cheddar cheese on the side for garnishing individual servings Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy Nutrition (per serving, including oil): 236 calories, 37 calories from fat, 4.3g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein. Nutrition info below excludes oil. Without oil, one serving is zero points on Weight Watchers Freestyle program. Recipe from Vegan Holiday Kitchen by Nava Atlas. Reprinted with permission.
Nutritional info is approximate.
Carl
September 4, 2014 at 6:14 pmThis recipe is amazing!! I’m recently plant based, and made a “chili” last week that had carrots, chickpeas, and celery. It was good, but it lacked that real chili flavor I was craving. This hit the nail right on the head. Thank you so much for posting!
Abby
July 19, 2015 at 9:34 ami made it! i also threw in some veggies that was left behind in the corner of my fridge, they taste amazing!
can’t taste cacao at all, once again it was so good that my non-vegan family members were so tempted to have some too <3
thank you for the recipe! its a hit!
Cindy Tucker
August 16, 2015 at 2:50 amJust made this for a gathering of about two dozen friends, none of whom are vegan, and half of whom were teenagers. I prepped in my iron skillet before transferring to the crock pot. Doubled the chili powder — used a mix of ancho and chipotle chili powders, added diced sweet potato, corn, and zucchini/summer squash, and four types of beans. It was fabulous. Barely a smiggen was leftover even though pulled pork and grilled chicken were also served (and had plenty left over). Susan, you are a treasure. I so appreciate your generosity in sharing your inspired creations.
Liz
February 7, 2016 at 11:53 amThe recipes here look and sound so good. I can’t wait to make them.
Luke
July 11, 2016 at 9:29 pmI make this recipe all the time and I’m not even vegan. Its just that good! I also have successfully used red wine instead of coco powder.
Haley
September 11, 2016 at 12:40 pmDid you drain your cans of beans?
Susan Voisin
September 11, 2016 at 2:45 pmYes, drained and rinsed.
Lesa Carlton
February 1, 2018 at 1:49 pmLove this recipe, it is my go to and I always freeze individual portions so that I can have something tasty and healthy when I can’t cook from scratch.
Isabelle
March 26, 2020 at 10:38 amAny tips on doubling this recipe? I get too much liquid. Thanks
Susan Voisin
March 26, 2020 at 12:17 pmI would try draining the tomatoes, but reserve the liquid. Then as it cooks, add only as much as you need.