Chili Appetizer | CreativePlume

Think it’s not classy to serve chili at a party? We thought so until we thought again. Chili is delicious and, on a cold night, nothing is more appetizing than a warming bowl of chili and some cornbread. The only thing chili doesn’t have going for it is that it is unattractive. We thought chili would be more appetizing as an appetizer. Perfect for a winter-time cocktail party.This appetizer is elegant and looks complicated but most of the work can be done days before your event.

To make chili as an appetizer, make your favourite chili recipe and cornbread batter. The recipes we provide are for a vegetarian and gluten-free appetizer option. Using these recipes, you can make a dish that your Celiac, vegetarian, and the rest of your guests will enjoy. These recipes will make about 24 bite sized chili appetizers.

How To Make Gluten-Free Vegetarian Chili

Ingredients:¾ Cup Tomato Juice
½ Cup Quinoa
1 Onion Diced
4 Cloves Garlic Minced
1 Carrot Diced
1 Stalk Celery Diced
1 Tbsp Olive Oil
1 Tsp Cumin
1 Tsp Basil
1 Tbsp Chili Powder
1 Tsp Salt
¼ of a 28 oz Can Of Diced Tomatoes
½ a 19 oz Can Of Kidney Beans
1 ½ Tbsp Of Tomato Paste

Directions:

Bring tomato juice to a boil. Add quinoa, reduce the heat and cover. Simmer for 12 minutes then remove from heat. In a pot fry the onion, ½ the garlic, carrot and celery in the olive oil. Add cumin, basil, chili powder and salt. Cook until carrots are tender. Add the quinoa, the kidney beans, the tomato paste, the rest of the garlic and the canned tomatoes with the juice. Cook on low heat stirring occasionally for 30 minutes.

How To Make Gluten-Free Cornbread Batter

Ingredients:

1 ½ Cups Cornmeal
2 ½ Cups Milk
2 Cups Rice Flour
1 Tbsp Baking Powder
1 Tsp Salt
⅔ Cup White Sugar
2 Eggs
½ Cup Canola Oil

Directions:

Combine milk and cornbread. Let sit for 5 minutes. Mix together rice flour, baking powder salt and sugar. Stir in cornmeal mixture, eggs and oil.

How To Make A Chili Appetizer:

What You Will Need:

Mini Muffin Tin
Apple Corer
Grated Cheddar Cheese

Directions:

Preheat oven to 350 degrees.Grease a mini muffin pan and scoop in the cornbread batter. Bake for 15 minutes and let cool.

Once cool cut the top off the mini cornbread. Use an apple corer to hollow out the centre of the cornbread.

Scoop a tablespoon of chili into the hollow cornbread and top with grated cheddar cheese. You can make these ahead of time and heat them up when you need them.