3 Winning Super Bowl Recipes!

Even if you hate football (no judgment, obviously), I feel like pretty much everyone can get on board with a good Super Bowl get together.

The Super Bowl is probably the greatest eating day of the year aside from Thanksgiving, and one can never have too many recipe ideas for the occasion. My specialty here is healthy vegetarian and vegan recipes, but there’s a certain vibe you’ve got to have to be considered Super Bowl food, right?

It’s got to combine comfort food with party appetizer in a way that’s almost indescribable.

And of course you’ve got to have chili! So, I’ve combed through dozens of appetizers to find you these three delicious recipes to serve to a crowd. All of these recipes are friend tested and approved.

Now, on to the Game Day eats!

Easy Buffalo Cauliflower Wings

1 large head cauliflower, cut into florets
1 cup flour of your choice (I use almond flour)
1/2 tsp garlic powder
1 cup milk of choice (I use unsweetened almond milk)
1 cup breadcrumbs or gluten-free bread crumbs
1 cup Red’s hot sauce
1 tbsp olive oil, butter or Earth Balance

Preheat the oven to 425 F. Line a large baking dish with parchment. Place flour, milk and garlic powder in a large bowl and whisk to combine. Add cauliflower florets and toss to combine until evenly coated. Add breadcrumbs to a medium size bowl and dredge battered cauliflower through the bread crumbs until well coated. Arrange in a single layer on the baking pan. Bake on the center rack 25 minutes. Combine the oil or melted butter spread with the buffalo sauce (because the fat helps the sauce adhere to the cauliflower). Dip cauliflower in sauce. Place back on baking sheet and bake for another 15 minutes. After this time, I like to broil for up to 5 minutes, watching so it does not burn. Serve with ranch dressing, celery & carrots.

Mexican Street Corn Dip

1 tablespoon olive oil
1 pound (about 3.5 cups) whole kernel corn
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1/4 cup finely chopped red onion
1/4 cup crumbled cotija cheese or feta cheese
1/4 cup finely chopped fresh cilantro
1/4 cup Greek yogurt
1teaspoon chili powder
juice of 1-2 limes
Kosher salt and freshly-cracked black pepper

Add oil to a large sauté pan over medium-high heat.  Add corn and cook for about 10 minutes, stirring occasionally, until golden and caramelized.  Add in the garlic, and sauté for an additional 2 minutes until fragrant. Remove from heat and add the corn to a mixing bowl.  Add in the remaining ingredients and stir until combined.  Taste, and adjust seasonings as needed. Serve immediately, or refrigerate in a sealed container for up to five days.

20-Minute Smoky Black Bean Chili

1 Tbsp. olive oil
1 medium white onion, diced
3 garlic cloves, chopped
1 bottle beer dark beer (or 12 ounces vegetable broth)
3 (15 oz. each) can black beans, drained and rinsed
1 (15 oz.) can diced tomatoes and green chiles
1 (15 oz.) can tomato puree
2 chipotle peppers in adobo, chopped
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, salsa

Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add onion and saute for 5 minutes until translucent, stirring occasionally. Add garlic and continue sauteing for 2 minutes until fragrant. Add the beer (or broth), black beans, diced tomatoes and green chiles, tomato puree, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine. Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.