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Game day chili recipes


These game day chili recipes are sure to please a house full of hungry football fans. From easy chili recipes to classic ones with a fun twist, pick one or two of these tasty meal ideas for your next game day party.

Chili on stove

Easy three step Texas chili

“This is a quick, healthy recipe that is perfect for the cold weather!” says Joe Bloch. “I like to serve it in hollowed out bread bowls.”


  • 2 pounds ground beef
  • 1 large, 28-ounce can crushed tomatoes
  • 1 teaspoon ground cumin
  • 4 heaping tablespoons hot, chopped peppers (the kind they make for sandwiches)


  1. Brown the ground beef, drain; add the tomatoes, cumin, and peppers (put in more or less if you like the chili hotter or milder.
  2. Simmer over low heat for at least 1 hour, stirring occasionally.

Note: Garnishing with cheese, onions, etc., is optional.

Vegetarian chili

“Here’s my favorite vegetarian chili recipe. It won a contest!” says Traci Vujicich, of Healthy Eating by Design.


  • 1/2 package soy “chorizo” or crumbles
  • 2 tablespoons organic Worcestershire sauce (vegetarian, if you prefer)
  • 2 tablespoons organic balsamic vinegar
  • 2 tablespoons organic BBQ sauce
  • One small organic onion, chopped
  • 2 cloves organic garlic, finely chopped
  • 2 tablespoons organic vegetable oil
  • 2 cans organic beans (black, kidney or pinto whichever is your favorite)
  • 1 small can organic corn (if desired)
  • 1 can chopped organic tomatoes
  • 1 small jar of organic pasta sauce (any brand, any vegetarian flavor)
  • 1/4 cup organic salsa (mild, medium or hot, depending on your taste)
  • 1/4 cup organic cilantro (fresh – don’t use dried cilantro; if you don’t have fresh, leave it out)
  • Chili powder to taste
  • Ground cumin to taste
  • Organic tortilla chips, shredded organic cheese, onions and organic sour cream to top


  1. In a medium-sized pot, sauté the onions over medium heat until they’re soft and a little caramelized.
  2. Add the remaining ingredients and let simmer for 20 minutes.
  3. Serve with suggested toppings.

Note: It’s also great for chili nachos, chili burritos, chili in an omelet or over a veggie dog or burger.

Fire-roasted tomato black bean chili

Makes 6 servings


  • 1/2 yellow onion, sliced
  • 6 garlic cloves, minced
  • 1, 15-ounce can fire-roasted tomatoes
  • Juice of 1 lime
  • 2 tablespoons finely chopped fresh cilantro
  • 2, 15-ounce cans black beans, with liquid
  • 2 teaspoons ground cumin
  • 3 tablespoons chili powder
  • 2 tablespoons chipotle powder
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons salt
  • 1/2 cup TVP or ground meatless crumbles (optional)


  1. In a large saucepan on high heat, sauté the onion in 1/4 cup water until it starts to turn brown; add 1/4 cup water and stir; add garlic and cook for three minutes.
  2. Add the tomatoes, lime juice, cilantro, beans and their liquid, cumin, chili powder, oregano, salt and TVP crumbles, if using.
  3. Reduce heat to medium and cook for 10 minutes.

Jane’s “Throw It In” Chili

Makes 20, 1 cup servings

“Throw in some fresh ingredients and open some cans for this magnificent chili packed with dazzling flavors and secret ingredients,” says Holly Clegg from The Healthy Cooking Blog. “This recipe makes a big batch, so freeze any leftovers for another day.”


  • 1, 12-ounce bottle light beer
  • 1, 4-ounce package chili mix (Shelby’s), chili seasoning packet
  • 1, 28-ounce can chopped tomatoes with juice
  • 1, 12-ounce can tomatillos, drained
  • 4, 16-ounce cans chili beans
  • 1, 4-ounce can chopped green chilies
  • 1, 16-ounce jar green salsa
  • 1, 16-ounce jar salsa
  • 1, 2.25-ounce can chopped black olives, drained
  • 1, 2.25-ounce can sliced green olives, drained
  • 1 onion, chopped
  • 1 red or yellow bell pepper, cored and chopped
  • 1 bunch green onions (scallions), chopped
  • 1/3 cup chopped fresh basil or 2 tablespoons dried basil leaves
  • 1, 16-ounce package frozen corn
  • 1, 12-ounce can frozen apple juice concentrate


  1. In large, nonstick pot add all ingredients; bring to a boil.
  2. Cook 30 minutes to 1 hour, time permitting.

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