There’s more to the Super Bowl than pigskin.
Arguably, there are things even more important: hot wings, dips, burgers, and nachos washed down with a beer.
It’s no wonder football fans are prone to growing gut syndrome. Fortunately, you don’t have to give up on devouring a football food fave while watching the game. There’s one dish that’s on a healthy side, simple to prepare, wonderfully seasonal, and yes, delish.
Kelly Pfeiffer of nosh and nourish isn’t afraid to encourage her husband to make better choices when it comes to food. And truthfully, when she first suggested this unique spin on classic chili, he wasn’t instantly sold.
“Dear hubby doesn’t really like chickpeas, then he told me a couple of weeks ago that he doesn’t enjoy sweet potatoes in soup, and to top it off, one time he told me he’d never eat anything with quinoa again (that was until he devoured ),” explains the blogger and recipe developer.
“So what did I do? I put them all together in one recipe!”
Like standard meaty chilis, Pfeiffer’s rendition is also rich and hearty, minus unnecessary jeans-busting ingredients. Cooked quinoa gave this meal plenty of bulk, reminiscent of ground beef, and it will keep you fuller longer. Generous chunks of sweet potatoes lend a hint of sweetness without being cloying. Along with some zesty apple cider, lots of diced tomatoes, garlic, onion, as well as chickpeas as an alternative to beans, this chili won’t make you feel too guilty giving in on Feb. 2.
“(He) was so enamored with the smell of my kitchen that he insisted on trying it,” adds Pfeiffer. “And he loved it.”
Now, her family enjoys their new favorite “once or twice a month” and it’s certain to satisfy your tummy for weeks to come. Touchdown!
For the full recipe, click here.