28 | JANUARY 28 • 2021 

T

he big day is almost 
here. On Super bowl 
Sunday, Americans will 
indulge in a truly nationalis-
tic ritual. Of course, we can’t 
watch the game on an empty 
stomach. 
The Super Bowl is the per-
fect occasion 
to entertain 
without fuss. 
It is a football 
game, and it 
would seem 
silly to serve 
anything other 
than casual 
foods on dis-
posable plates, right? 
Well, mostly right. True, 
more pizza is served on Super 
Bowl Sunday than any other 
day of the year (when all’s said 
and done, what’s easier than 
picking up the phone and feed-
ing your crowd for cheap?). 

But, time out! There’s no 
reason we can’t be civilized 
on this day of touchdowns, 
half-time extravaganzas and 
millions spent on beer adver-
tising. If you’re going to serve 
junk food, why not serve 
original, relatively inexpen-
sive — yet impressive — junk 
food you can actually make 
yourself? 
And, of course, offer-up a 
big display of fresh vegetables 
for dipping. 
You may not be hosting a 
huge crowd, so you don’t want 
to over-prepare. The follow-
ing recipes all serve about six 
people, but double or triple as 
desired. 

WHITE CHICKEN CHILI 
WITH SWEET POTATOES
This is not a creamy chili. 
But if you want the liquid 
more “creamy,” whisk in 2 

Tbsp. of flour and cook for 
2 minutes before adding 
the chicken broth. Use tur-
key if you prefer.

Ingredients
2 Tbsp. olive oil
1 cup chopped onions
½ cup chopped celery
½ cup diced carrots
2 tsp. minced garlic
1 pound raw ground chicken or 
boneless and skinless chicken, 
cooked any way and cut into 
½-inch cubes
2 cups cup chicken broth
¼ tsp. cayenne pepper, or more 
to taste 
1 Tbsp. chili powder
1 tsp. ground cumin
Salt and white pepper to taste
1 medium sweet potato (about 
8 ounces), peeled and cut into 
¼-inch cubes
1 can (about 15 ounces) white 
navy or great northern beans, 
drained
Optional garnishes: Fresh cilan-

tro, shredded cheese and sour 
cream

Directions
Heat oil in a large pot over 
medium-high heat. Stir in 
the onion, celery, carrots 
and garlic and cook for 
about 8 minutes, stirring 
frequently, until softened. 
Add the chicken and cook, 
stirring frequently, until no 
longer pink. Add the broth 
and stir well. Add remain-
ing ingredients. Cook for 
30 minutes and adjust sea-
sonings to taste. Serve hot, 
garnished with fresh cilan-
tro. Makes 6 large servings.

GLUTEN-FREE BAKED 
CAULIFLOWER MAC 
AND CHEESE

Ingredients
1 head cauliflower (cut into flo-
rets and stems) 
Water

You don’t have to order pizza … try these instead.
Recipes for the Big Game

Annabel Cohen
Contributing writer

ARTS&LIFE
DINING IN

