Vegetarians, don’t you worry. This is your year to win the game. Maybe your friends will be eating short ribs, pigs in blankets, and sliders by the mouthful, but you’re going to have something better (and less regrettable). With this menu you can enjoy classic game day foods — chili and beer — while leaving the pigskin on the field. After halftime, open up a bag of chips, whip up some guacamole, and turn dinner into a party.
Take advantage of our handy grocery list and game plan, or click the recipe photos or titles to see (and save and print) the full recipes.
Buffalo-Style Quinoa Chili by Stacy McCann
Beer Float by Alice Medrich
The Grocery List
4 of your favorite American craft beers (or root beers) 1 white onion 3 stalks celery One 14-ounce can diced tomatoes One 8-ounce can tomato sauce 1 cup vegetable broth 1 cup cooked black beans One 14-ounce can hominy 1 cup cooked quinoa 1/2 cup Frank’s RedHot sauce, or to taste 1 teaspoon salt Freshly ground black pepper Blue cheese, for topping (optional) 1 pint of your favorite ice cream Chips and dip
You probably have olive oil, smoked paprika, cumin, salt, and pepper in your pantry. If not, add those to the list, too.
1. Chill your beers in the fridge. No one (apart from college students) likes warm beer.
2. Dice the onion and the celery, then sauté in 1 tablespoon of olive oil over medium heat until soft, about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Add the black beans, hominy, quinoa, Frank’s, salt, pepper, and 1 1/2 teaspoons each of smoked paprika and cumin.
4. Continue cooking for 15 minutes more, then ladle chili into oven-safe bowls, top with blue cheese, and broil for 3 to 5 minutes, until the cheese melts.
5. During halftime, after you’ve finished a bowl or two of chili, pour the beers into 4 large glasses. Add a scoop of your favorite ice cream and a straw. Break out the chips and dip and enjoy the rest of the game.