Slow-cooker Super Bowl Chili

It’s Super Bowl 50! Whether you’re a Broncos fan or a Panthers fan (or neither), chances are good you’ll be camped out in front of the tube on Sunday night. Or, perhaps you’re like me and a little conflicted…

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Denver is my favorite [American] city. I loved living there, and loved having the beautiful Rockies as my compass. It’s where my oldest kiddo was born. But, I now live in North Carolina, which is wonderful, too. So, I’m slightly conflicted, but not really. I have to root for my all-time fave city. (Go, Broncos!)

If you’re more conflicted over what to make this Super Bowl Sunday than who to root for, look no further. This chili is super-easy, and packed with taste. Plus, it won’t pack on the extra calories you might normally get from a Super Bowl dish. (A recent Cornell University study found that the average American eats more than 6,000 calories over the course of the whole Super Bowl day. That’s about 3 days’ worth of food for the average American!)

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Slow-cooker Super Bowl Chili


  • 1 (28 oz.) can diced tomatoes (not drained)
  • 1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1/2 jalapeno, finely diced
  • 1 red bell pepper, diced
  • 2 zucchini, diced
  • 1 sweet potato, peeled and diced
  • 1 (14.5 oz) can unsalted black beans, drained and rinsed
  • 1 (14.5 oz) can unsalted pinto beans, drained and rinsed
  • 1 tsp. chili powder
  • 1/4 tsp. paprika
  • 1 tsp. red pepper flakes
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp. ground cinnamon
  • Salt and pepper, to taste
  • For garnish: diced avocados, reduced-fat shredded cheddar, minced parsley, plain nonfat Greek yogurt


  1. Combine all ingredients in slow cooker. Add more water by tablespoons, if needed. Cook on high for 4 hours. Top with choice of garnish. Makes 4-6 servings.

PLEASE SHARE: What are your favorite “healthier” Super Bowl snacks? Please share. I’d love to hear from you!