Even though I am not a sports fan, I can still get behind a good party. I asked my husband what constitutes Superbowl food, and he said, “dip, pizza rolls, chili.”
OK, he doesn’t like chili, so he didn’t actually say that. But I think of chili as Superbowl food, don’t you?
I made this chili one day when I was puttering around in the kitchen. Because my husband is not a chili eater, I went with a vegetarian version that reminds me of my childhood in the Southwest.
Three Bean Hominy Chili (from Feeding My Kid)
1 15 oz. can red kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 15 oz. can hominy, drained
2 carrots, peeled and diced
1 medium green pepper, diced
1 28 oz. can diced fire roasted tomatoes
1 6 oz. can tomato paste
2 cups water
1 Tbsp chili powder
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1/8 tsp smoked Spanish paprika
1 bag Lightly Salted Fritos (for serving)
The directions for this chili could not be easier. Dump all the ingredients into a big pot, give it a good stir, and bring to a boil. Reduce heat, and simmer until the carrots are tender. While it is cooking it will smell spicy – you will think, “Oh no, I added too much chili powder!” But you didn’t – it is a very mild, kid-friendly chili. Serve topped with Fritos to make it even more kid friendly.