Game day recipes that win.
Not even a pandemic can keep the Super Bowl from happening this year. For many people, the Super Bowl doesn’t mean just watching the football game. (Or the commercials.) It also means eating fantastic food. Unpeeled’s roundup of best football Super Bowl recipes has you covered.
The same old dishes (hello, wings and seven-layer dip) are fine. But new inspiration is in order this new year, from fresh snacks to cheesy, melty main courses. Get your best-ever Super Bowl recipes, below.
Super Bowl Recipes: Chips, Dips, and Snacks
Perfect for chips, vegetables, or right off a spoon.
A feta and dill Mediterranean twist on green goddess dip, adapted from Melissa Clark.
An authentic, creamy sauce or dip loaded with crunch and Mediterranean flavor.
You can’t have a football game — let alone the Super Bowl — without a good recipe for fresh homemade salsa. This simple recipe is packed with bright flavor and just the right amount of heat.
This is a fantastic flatbread made with ingredients you probably already have. Think pizza, but simpler and even tastier.
Classic deviled eggs are a crowd favorite no matter what time of year. These are classic deviled eggs, all freshened up with fresh herbs for the big day.
Super Bowl Recipes: Salads, Soups, Sides, Mains
The ultimate Mexican comfort food, enchiladas are the stuffed corn tortillas smothered in sauce and melted cheese Super Bowl celebrations deserve this year.
Football food demands a thick and creamy bean soup. A hearty, satisfying blend of beans and all the right spices — and spice — this soup recipe makes a great alternative to classic chili.
If you want don’t want to mess with perfection, cook this vegetarian chili recipe. This football party classic tastes smoky and deeply flavorful, with a secret “trick” to create a meaty texture without the meat. Get the recipe.
It’s ok if your all-American Super Bowl recipes borrow a little French flair. These easy, essential French sandwiches come together easily, require zero cooking, and can feed any size football gathering.
Two words: meatball subs. Enough said. Here’s an authentic family recipe everyone will rave about.
The ultimate Italian comfort food pasta. Cheesy and smothered in tomato sauce and meatballs.
Super Bowl Recipes: Desserts
Retro chocolate peanut butter buckeyes live their best life as little dark chocolate-dipped footballs. A no-bake confection that taste like Reese’s Cups, but better.
The Cowboys aren’t playing this year. No matter. Say howdy to a great new blondie recipe, loaded with goodness.
As a classically-trained pastry chef, this should be a recipe for warm, decadent brownies, made from scratch using the finest cocoa powder and chocolate. Nope! Here’s how to save time and hack a boxed brownie mix to make those brownies taste even better. Homemade, even.
Need something gooey, nutty, and sweet? This recipe is everything you love about pecan pie, but as a dark caramel toffee with a shortbread cookie crust.
After cooking potentially heavy Super Bowl recipes for appetizers or main courses, football food — and the cook — deserves a light break. A beautifully-arranged fruit platter is guaranteed to disappear. Here’s how to pull one together like a pro.
Here’s a nod to Florida, the state hosting this year’s Super Bowl. Fresh key lime pie with a buttery graham cracker crust is easy to make, with a creamy sweet, lemony filling.
What food are you making for Super Bowl LV? Tell us! And below, here’s Unpeeled’s best-ever vegetarian chili recipe.
Super Bowl Recipes: Hearty Vegetarian Chili
- 1 4-ounce can green chiles
- 2 15-ounce cans garbanzo beans, rinsed and drained
- 2 15-ounce cans red kidney beans, rinsed and drained
- 1 large onion, cut into a small dice
- 1 28-ounce can crushed tomatoes
- a few glugs of olive oil
- 1 tablespoon dried oregano, or 2 tablespoons fresh oregano leaves
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon mild chili powder
- 1 tablespoon plus 1 teaspoon ground cumin
- 1 tablespoon plus 1 teaspoon cocoa powder
- 2 tablespoons corn flour
- 2 chipotles in adobo, diced
- 1 pint (two cups) water
- In a large pot, cook the onions in the olive oil until translucent, about 5 minutes. Stir in the oregano, salt, chili powder, cumin, cocoa powder, and corn flour and cook for about one minute more.
- While the onions are cooking, purée the chickpeas in a food processor until chunky. Use a little water to loosen the beans if they are too stiff.
- Add the remaining ingredients -- the kidney beans, garbanzo paste, chiles, chipotles, and tomatoes -- to the pot, along with the water, and stir.
- Bring to a boil, the lower to a simmer and cook, partially covered, for about 1 1/2 hours. Taste for seasoning. Serve hot, or better yet, the next day.