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Healthy Super Bowl Party? Start with a Big Pot of Really Good Chili

January 31, 2012 By Susan Voisin 56 Comments
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Nava Atlas' Big Pot of Really Good Chili

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).

Nava Atlas' Big Pot of Really Good Chili

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

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 Atlas' Big Pot of Really Good Chili
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Nava's Big Pot of Really Good Chili

Gluten Free
Nut Free
Soy Free
Nava writes: When you need a heaping helping of something fast, inexpensive, and healthy, few things that fit these criteria better than a big pot of chili. Simple, hearty, and warming, this is a great choice for casual winter parties and for Superbowl Sunday. Serve with stone-ground tortilla chips, guacamole, and a big salad or cole slaw.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Susan Voisin

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
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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

Varations and optional garnishes:
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.
Nutrition Facts
Nava's Big Pot of Really Good Chili
Amount Per Serving (1 serving)
Calories 216 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 938mg41%
Carbohydrates 40g13%
Fiber 11.6g48%
Sugar 5.8g6%
Protein 11.4g23%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course
Cuisine Vegan
Keyword vegan chili
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Big Pot of Really Good Chili: Whether watching football or keeping warm on a winter night, you'll love this flavorful # vegan chili. #wfpb #oil-free option #glutenfree #zeropoints

Filed Under: Recipes, Soups, Stews and Chilies, Vegan Weight Watchers Recipes with Zero Points Tagged With: Eat-to-Live, Gluten-free, KISSS, Nava Atlas, Southwestern Recipes, Soy-free, Weight Watchers Points

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Reader Interactions

Comments

  1. Carl

    September 4, 2014 at 6:14 pm

    This 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!

    Reply
  2. Abby

    July 19, 2015 at 9:34 am

    i 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!

    Reply
  3. Cindy Tucker

    August 16, 2015 at 2:50 am

    Just 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.

    Reply
  4. Liz

    February 7, 2016 at 11:53 am

    The recipes here look and sound so good. I can’t wait to make them.

    Reply
  5. Luke

    July 11, 2016 at 9:29 pm

    I 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.

    Reply
  6. Haley

    September 11, 2016 at 12:40 pm

    Did you drain your cans of beans?

    Reply
    • Susan Voisin

      September 11, 2016 at 2:45 pm

      Yes, drained and rinsed.

      Reply
  7. Lesa Carlton

    February 1, 2018 at 1:49 pm

    Love 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.

    Reply
  8. Isabelle

    March 26, 2020 at 10:38 am

    Any tips on doubling this recipe? I get too much liquid. Thanks

    Reply
    • Susan Voisin

      March 26, 2020 at 12:17 pm

      I would try draining the tomatoes, but reserve the liquid. Then as it cooks, add only as much as you need.

      Reply
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