Right now the Super Bowl is a sore subject in my house. My son Solomon’s beloved Baltimore Ravens came so close to capturing a spot in the big game, but were outmatched by the New England Patriots in the last quarter. However, I think that by February 5th (Super Bowl Sunday) he’ll have had enough time to recover and will want to cheer on my husband’s favorite team, the New York Giants.

While I’m not a huge football fan (I grew up in a house where we never watched sports on TV so it’s always felt odd to me to hear all the yelling from the couch), I always enjoy observing the passion the Big Game inspires.  Since so many Super Bowl celebrations center on food, I have found my ideal way to enjoy the occasion is by cooking and sharing food with friends.

This year we’re going to invite over some friends for a rare dinner in front of the TV. I’m keen on making the Super Bowl fare at our house both tempting and nourishing, so along with my Taco Chili and cornbread, I’ll serve veggies and dips, a big bowl of freshly popped popcorn and chopped fruit with vanilla yogurt for dipping.  Other options for healthy Super Bowl munchies include:

  • Shrimp cocktails
  • Sliced turkey hotdogs or sausage with spicy mustard
  • A bowl of almonds and dried cranberries
  • Celery stuffed with light Boursin cheese.

Whether you favor the Giants or the Patriots, I hope your family enjoys watching the game or just sharing an evening (or afternoon if you’re out west) of good food, family and friends.

What are your favorite foods to enjoy while watching the Super Bowl? And which team are you hoping will win?

Recipe: Taco Chili with Cilantro Sour Cream

  • Prep Time: 5 min(s)
  • Cook Time: 15 min(s)
  • Total Time: 20 min(s)
  • Servings: 6, 1 1/2 cups each

Whip up a bowl of taco chili for any occasion.


    • 1 lb. ground turkey, chicken, beef, or meatless crumble
    • 1 tsp. minced garlic (about 2 cloves)
    • 1 Tbsp. chili powder
    • 1 tsp. cinnamon
    • 15 oz. canned kidney beans, with their liquid
    • 1 1/4 cups frozen corn kernels, or 15 oz. unsweetened corn kernels, drained
    • 15 oz. Italian-style stewed tomatoes, drained
    • 1/2 salt, or to taste
    • 1 cup nonfat or low fat sour cream or Greek yogurt
    • 1/4 lime, juice only (about 1 Tbsp.)
    • 2 Tbsp. fresh cilantro, minced
    • 1 1/2 – 2 cups tortilla chips, for serving (optional)
    • 3/4 cup shredded Cheddar cheese, for serving (optional)


    • In a large pot, brown the meat over medium heat (if using meatless crumble, add it with the beans, corn and tomatoes rather than browning it). While it is cooking, add the garlic, chili powder and cinnamon. When the meat is almost cooked through, add the beans, corn, tomatoes and salt. Simmer for 10 minutes, or more if time allows
    • In a small bowl, mix together the yogurt or sour cream, lime juice and cilantro. Serve the chili topped with a dollop of the cilantro sour cream and with tortilla chips and Cheddar cheese, if desired. (You can refrigerate the chili for up to 2 days, or freeze it for up to 3 months.)

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