It’s that time of year again for Super Bowl parties, friends gathered around the TV, and tables full of delicious snacks. But if you promised yourself that this year you’d start off on a healthier note, game day doesn’t have to derail your goals.
No matter if you’re hosting or contributing a dish, making a few smart substitutions can boost nutrition while keeping all the flavor and fun of traditional party foods. Most guests won’t notice the change, but their bodies will appreciate it.
Game-Day Favorite Swaps:
Chips & Dip
- Instead of: Potato chips and sour cream dip
- Try this: Whole-grain pita chips with hummus for more fiber, healthy fats, and lasting energy.
Chicken Wings
- Instead of: Fried buffalo wings
- Try this: Buffalo cauliflower bites for all the flavor but far less saturated fat.
Burgers
- Instead of: Beef cheeseburgers on white buns
- Try this: Black bean burgers on whole wheat buns for a plant-based protein option plus heart-healthy fiber.
Pizza
- Instead of: Regular cheese pizza
- Try this: Cheese pizza with a cauliflower crust for reduced carbs and calories with a boost in fiber and nutrients.
Chili
- Instead of: Traditional ground beef chili
- Try this: Turkey and kale chili for a lean protein option, leafy green, and lots of flavor.
Don’t Forget the Color
In addition to these swaps, be sure to offer plenty of fresh, colorful options like veggie trays, fruit platters, or even a simple salad. Bright colors usually mean a wider range of nutrients and they help balance out richer party foods.
Healthy eating doesn’t mean skipping your favorite celebrations, it just means being a little more intentional. With a few smart swaps and one standout dish like this turkey and kale chili, you can enjoy every bite of game day and feel good about your choices.
Recipe Spotlight:
This chili is hearty enough for football fans but light enough to leave everyone feeling great after the game ends.
Hearty Turkey, Kale & Lentil Chili
Yield: 8 servings
Ingredients
Ingredients
- Olive oil
Image Generated by AI Tool - 1 large onion, diced
- 1 red bell pepper and 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped
- Salt and black pepper, to taste
- 1 lb lean ground turkey
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 1 lb frozen kale, thawed and drained
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- 1 (15-oz) can lentils, drained and rinsed
- Optional toppings: lime wedges, Greek yogurt or sour cream, shredded cheese
Instructions
Heat a large pot over medium-high heat and add a drizzle of oil. Sauté the onion until softened and lightly browned, about 3–4 minutes. Add the bell peppers, garlic, and jalapeño and cook until fragrant, about 1 minute. Season lightly with salt and pepper.
Add the ground turkey to the pot and cook, breaking it apart with a spoon, until no longer pink. Sprinkle in the chili powder, cumin, smoked paprika, and coriander, stirring well to coat the meat and vegetables.
Stir in the kale and cook until wilted and any excess liquid evaporates. Add the diced tomatoes and chicken broth and bring the mixture to a gentle boil. Stir in the lentils, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Add more broth as needed for desired consistency.
Remove from heat. Taste and adjust seasoning.
Serve warm with lime wedges and optional toppings.
This recipe was adapted from “Quick Turkey Chili” by Genevieve Ko. Original recipe available at: https://cooking.nytimes.com/recipes/1027448-quick-turkey-chili
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