Who’s watching the Super Bowl? Oh, that’s right, everyone. Even football haters watch it for the commercials and the halftime show. The Budweiser Clydesdale commercials kill me. I still tear up when I think about the one a few years back where the man went to the parade to visit his horse. Ok, I just sobbed at the computer searching for it on YouTube. If you haven’t seen it yet, please click here and grab a box a Kleenex. I am sort of a football fan, although it’s not always easy being a Detroit Lions fan, and occasionally when the middle of the day games creep past the three hour mark, I start to get annoyed. Regardless, there is an awful lot of football in my house and I will be watching the Super Bowl.
Besides the commercials and the touchdowns, what is the other big thing that everyone loves about the Super Bowl? The food! It is usually a day that people reserve to eat junk and not care. I believe that Super Bowl Sunday is the day of the year that most pizzas are ordered in the United States. Where is the fun in that? You could cook up something delicious, healthy and festive just as easy! This soup, which is a white bean chili, is a winner. The first time I made it, my brother-in-law was helping us move and carrying a whole lot of heavy furniture, so I was trying to contribute in the only way I know how…in the kitchen. He ate three bowls and told me it was the best soup he has ever eaten. I wrote down the recipe that very day.
- 2 Tbsp coconut oil
- 1 large onion, diced
- 4 large carrots, diced
- 3 cloves garlic, chopped
- 2 small cans mild green chiles
- 1 tsp cumin
- 1 tsp thyme
- 1 tsp salt (or to taste)
- Pepper, to taste
- 3 cups low-sodium vegetable broth (or water)
- 1 bag frozen sweet corn
- 3 cups cooked black-eyed peas (or 2 cans, drained)
- 1 large bunch cilantro, leaves picked and chopped
- Hot sauce or sriracha for serving
- Fresh lime juice for serving
- Sliced avocado for serving
- 1 can full-fat coconut milk
- In a large dutch oven or heavy bottomed pot, melt the coconut oil over medium high heat.
- Add the onions and carrots and saute for a few minutes, until starting to lightly brown.
- Add in the garlic and green chiles, and continue cooking for a few minutes.
- Add the spices and salt and pepper, and continue stirring around for another minute or two to toast the spices.
- Pour in the vegetable broth, corn, and black-eyed peas and bring the pot up to a boil. Lower to a simmer, and cover and cook about 10 to 15 minutes to help the flavors develop.
- Uncover the pot and stir in the cilantro and coconut milk.
- Add a squeeze of lime juice, a drizzle of hot sauce, and sliced avocado to each individual bowl.
The coconut milk makes this chili nice and creamy and it does not make the soup taste like coconut, I promise. Also, don’t skip the cilantro, I think it completes the whole recipe!
Make this chili and serve it with corn chips or cornbread, sliced avocado, and a little hot sauce for drizzling over the top. Cheer on your team (or just Tom Brady because let’s face it, if your team didn’t make the cut, its pretty damn easy to become a Tom Brady fan). And don’t forget dessert! My Nutella cookies will be on the dessert tray this year, they are so good you might not care if it rolls into overtime. Let’s go team.