Super Bowl Bash

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Jan 16, 2001

The big game is almost here and even if you're not a football fan, you may find yourself with a house full of screaming sport fanatics to feed. Many easy-to-prepare foods fit in perfectly with watching the game. Big batches of any of your old favorites - chili, pizza, soup, chips, dips and spreads, baked potato skins, crackers, cheese, hot and spicy foods, finger foods, nachos, quesadillas, etc. are sure to be a hit. At our celebration this year, we'll have both meat-eaters and vegetarians and it's not at all difficult to make them both happy. Below are lots of ideas and links to get you started.

You don't want to be stuck in the kitchen and miss the game so choose foods that allow you to do all or most of the prep work ahead of time. You also want foods that are easy to grab and eat. Chili meets both these requirements and it's an expected treat at Super Bowl gatherings. Serve it over rice (or if you're from Cincinnati, over spaghetti) or with cornbread on the side, and lots of toppers, like diced onion and tomato, shredded cheese (dairy and non), sour cream (dairy and non), crackers, and a variety of hot sauces. You can use a boxed mix for the cornbread and make it more interesting by adding a small can of corn kernels and a small can of diced chilies (or jalapenos) to the mix. You can also serve chili in bread bowls – just hollow out small loaves of thick-crusted, firm textured bread and fill with chili. Yum!

The Moosewood Restaurant Cooks at Home contains this recipe for Red, Gold, Black and Green Chili. It serves 4 to 6 fans but can be easily doubled for a larger crowd. It's a milder chili so if you like yours hot, adjust the seasonings to taste:

1/2 cup bulgur
1/2 cup hot water
3 cups undrained canned tomatoes (28-ounce can)
3 tablespoons olive oil or vegetable oil
3 cups chopped onions
3 garlic cloves
1 generous teaspoon ground cumin
1 generous teaspoon chili powder
1 tablespoon Tabasco or other hot pepper sauce or 1/4 teaspoon cayenne
2 green bell peppers, chopped
2 cups fresh or frozen cut corn
1 1/2 cups drained cooked black beans (14-ounce can)
1 1/2 cups drained and cooked red kidney beans (14-ounce can)
salt to taste
grated cheddar or Monterey Jack cheese (optional)
chopped fresh cilantro (optional)

Place the bulgur, hot water and about a cup of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.

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The copyright of the article Super Bowl Bash in Vegetarian Cuisine is owned by Allison Tyler. Permission to republish Super Bowl Bash in print or online must be granted by the author in writing.