Linda Gassenheimer's Tips for Super Bowl 2016 with Chef Tanner Gill and Sommelier Heath Porter

Feb 4, 2016

02/04/16 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Joseph Cooper interview Chef Tanner Gill and sommelier, Heath Porter, both from Uvaggio Wine Bar.  How about some smoked barbecue brisket for the big night?  We to taste on-air along with other super bowl snacks.  It's a Super Bowl Bash this week!

~~Dinner in Minutes~~

Spicy Mushroom and Chicken Chili – great for a Super Bowl Crowd

  This one-pot chili is perfect for 2 or a crowd for Super Bowl Sunday and is really easy-to-prepare.  Chili is always a family or crowd pleaser.  This variation using chicken and mushrooms gives a light, tasty result.  All of the ingredients cook in a large skillet. It’s a meal on its own or serve some quick-cooking rice and a washed, ready-to-eat salad on the side.

Mushrooms give texture and flavor to the dish.  This recipe is mildly hot.  Serve hot pepper sauce on the side for those who want to adjust the heat

The chili keeps well and can be frozen.  Make extra and save for another quick meal.

Fred Tasker’s wine suggestions: I’d suggest an earthy pinot noir to go with the mushrooms in this dish.



2 teaspoons canola oil

3/4 pound boneless, skinless chicken thighs cut into 1-inch pieces

2 cups low-sodium canned diced tomatoes with their juice

1 medium jalapeno pepper, seeded and diced (about 1 tablespoon)

1 cup drained and rinsed, canned red kidney beans

1 cup frozen corn

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon minced garlic

1/2 pound sliced white mushrooms (about 3 cups)

2 slices crusty, multi-grain bread

Salt and freshly ground black pepper

2 tablespoons chopped cilantro (optional)

Heat oil in a large nonstick skillet over medium-high heat.  Add the chicken and brown on all sides about 2 minutes.  Add the tomatoes, jalapeno pepper, kidney beans, corn, chili powder, cumin, garlic and mushrooms.  Bring to a simmer and lower heat to medium-low.  Simmer, uncovered, for 15 minutes, adding a little water if it becomes too dry.  Add salt and pepper to taste.  Serve with chopped cilantro sprinkled on top.  Toast bread and serve with the chili.  Makes 2 servings.

  Nutrition InformationPer serving: 567 calories (24 percent from fat), 15.0 g fat (2.8 g saturated, 5.9 g monounsaturated), 138 mg cholesterol, 53.1 g protein, 61.4 g carbohydrates, 15.1 g fiber, 522 mg sodium.Shopping List

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 3/4 pound boneless, skinless chicken thighs, 1 large can diced tomatoes, 1 can red kidney beans, 1/2 pound sliced button mushrooms, 1 loaf multi-grain bread, 1 jalapeno pepper, 1 small bunch cilantro (optional) and 1 small package frozen corn.

Staples: Canola oil, chili powder, ground cumin, minced garlic, salt and black peppercorns.

Helpful Hints

  • Any type of mushroom can be used.  Buy them sliced or slice them in a food processor fitted with a thick slicing blade.
  • Cooked chicken or turkey can be substituted for chicken thighs.
  • 2 crushed garlic cloves can be substituted for minced garlic.


  • Prepare and assemble ingredients.
  • Make chili.
  • Toast bread.

Copyright © Linda Gassenheimer

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer