Looking for something quick, tasty and easy to feed your hungry super bowl crowd? Look no further! I have 2 easy super bowl party apps that will knock your socks off.
It all starts with my original Best Black Bean Chili Recipe. You can make the chili now and freeze it, so all you have to do on game day is reheat and finish the appetizers. Could this get any easier?
Plus, this chili recipe is packed with healthy veggies, fiber, and can even be made meatless, so you can smile to yourself a little as your veggie-hating brother-in-law raves about it. Win-win.
2 Easy Super Bowl Party Apps
For each of these appetizer recipes, you’ll need about two cups of the Best Black Bean Chili. If you make it ahead and freeze it, you’ll need to take it out of the freezer the day before and allow it to thaw in the fridge. Heat the chili, on the stove or in the microwave until hot, before proceeding.
If you want, you can thicken the chili a bit before using it in these recipes, too. If you do, here’s how: Heat Best Black Bean Chili to boiling, then turn heat to simmer. Stir together 1/4 cup masa harina with 1/4 cup of the chili liquid. Stir with a fork until no lumps remain. Add masa harina mixture to hot chili and stir well to combine. Allow chili to simmer for 10-15 minutes, or until desired thickness. For even thicker chili, repeat procedure.
Cilantro-Lime Black Bean Potato Skins
Serves 6, doubles easily
1-2 cups of Best Black Bean Chili, heated
3 small Idaho potatoes, scrubbed, baked, cooled (Bake the potatoes up to 3 days ahead and store in fridge until ready to use)
3/4 cup shredded sharp cheddar cheese
1-2 green onions, chopped
1/2 cup organic sour cream
1-2 tablespoons of fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
salt and pepper to taste
Preheat oven to 350. In a small bowl, mix together the sour cream, cilantro, lime juice and lime zest and set aside. Slice potatoes in half length-wise and scoop out some of the pulp from the middle, leaving a “shell” of potato with the skin attached. Sprinkle potatoes with a bit of salt and pepper, if desired. Reserve potato pulp for another use.
Put a few tablespoons of the Best Black Bean Chili into each of the potato skins. Top each potato skin evenly with the cheese. Bake in a 350 degree oven for about 10 minutes, or until potato is heated and cheese is melted. Top each potato skin with a dollop of the cilantro-lime sour cream and a sprinkle of green onion. Enjoy!
Hot 11 Layer 2 Bean Chili Dip
About 2 cups of Best Black Bean Chili
2 cups of cornbread, crumbled (you can make the cornbread up to 2 days ahead and store in the fridge until ready to use)
1 can of organic refried beans such as Amy’s Vegetarian Organic Traditional Refried Beans
1-3 tablespoons water
3 cups shredded cheddar cheese, divided
1 cup Wild Oats Marketplace Organic Tequila Lime Salsa, or any salsa flavor you like
1 cup organic sour cream
2 cups shredded lettuce
1 cup chopped fresh tomatoes
1 cup diced avocado
1/4 cup each sliced black olives and green onions
Preheat oven to 350. In a small bowl, stir together water and refrained beans, using just enough water to create a spreadable consistency, and set aside. Next, add crumbled cornbread to the bottom of a deep casserole dish coated with cooking spray. Top with chili. Dot refried bean mixture over chili mixture. Top all with about 2 cups of the cheese. Bake for 20 minutes, until mixture is bubbling and heated through and cheese is melted. Remove from oven and allow to stand for 10 minutes.
Top casserole with salsa, then dot with sour cream. Next, top with lettuce, tomato, remaining 1 cup shredded cheese, diced avocado, black olives and green onions. Serve with tortilla chips.