When the winds begin to blow a little cooler, we know football season is near.
We have been looking forward to football season all year! “Football” was one of my son’s first words, and for a long time, it was the only thing that he ever saw on tv.
No exaggeration: at only 11 months-old, he was completely devastated one evening when he asked for football and we had to explain that the season was over.
Home of the K-State Wildcats, my alma mater, Bill Snyder Family Stadium sits practically at the end of my driveway. There is no missing the excitement from our house. The neighborhood becomes packed with cars and purple fans.
In fact, in our location, we very easily can go from having no Saturday plans to having a crowd of hungry people over. That is why I like to keep a hearty, budget friendly vegetarian chili recipe on hand at all times.
This is one of those kinds of recipes that is cozy and filling, but you can make it without missing a single down. It is a recipe that is quick to make and easy to keep on hand.
Now a vegetarian recipe might not be the hearty football food that your family might expect. However, the black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It’s perfect as a stand alone meal, or served over baked potatoes or chips.
It also goes perfectly with this pumpkin cornbread recipe!
- 2 15 oz cans black beans rinsed
- 1 15 oz can corn rinsed
- 1 15 oz can pumpkin puree
- 1 1/2 tsp chili powder
- 1/2 tsp onion powder (or 1 small onion, diced)
- 1 tbsp cocoa powder
- 1 tbsp brown sugar
- 1 1/2 tbsp better than bouillon vegetable base
- 2 cups water
-Combine all ingredients in a large sauce pan
-Cover, and simmer over a low heat for 20 minutes
-Ladle into bowls. Top with favorite toppings and enjoy!
Can easily be cooked or kept warm in a crock pot! Just mix ingredients together about an hour before game time, and keep on a low setting. Turn to "keep warm" setting after 1 hour.