Veggie Chili Mac Cups

In the world of comfort food, few dishes can compete with the heartwarming embrace of chili and macaroni. Now, imagine that beloved combination reimagined into bite-sized delights—Mini Veggie Chili Mac Cups. This recipe perfectly marries the rich, robust flavors of chili with the creamy, satisfying texture of macaroni and cheese, creating a comforting yet healthier option suitable for any occasion. These delightful cups are not only visually appealing but also pack a nutritional punch, making them a fantastic choice for families looking to incorporate more vegetables into their meals.

Discover the delightful flavors of Mini Veggie Chili Mac Cups, a healthier twist on classic chili and macaroni. These bite-sized treats combine savory chili spices with creamy pasta, making them perfect for any occasion. Packed with nutritious veggies and protein-rich beans, they cater to both kids and adults, ideal for parties or meal prep. Enjoy a comforting dish that’s visually appealing and tasty, all while prioritizing health and nutrition for your family.

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Ingredients

1 cup elbow macaroni

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

1 medium carrot, finely chopped

1 zucchini, diced

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) diced tomatoes with green chilies

1 tablespoon tomato paste

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or a blend)

1/2 cup corn (fresh or frozen)

Fresh cilantro or green onions for garnish

Cooking spray or muffin liners for the cups

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). If using muffin liners, place them in a 12-cup muffin pan. If not, grease each cup with cooking spray to ensure easy release.

Cook the Pasta: In a large pot, bring salted water to a vigorous boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside, allowing it to cool slightly.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking them together until the onion becomes translucent, approximately 3-4 minutes.

Incorporate Additional Vegetables: Add the diced bell pepper, finely chopped carrot, and zucchini to the skillet. Sauté for an additional 5-7 minutes, or until the vegetables are tender and vibrant.

Combine the Chili Ingredients: Stir in the rinsed black beans, diced tomatoes (including their juices), tomato paste, chili powder, cumin, smoked paprika, corn, and season with salt and pepper. Mix well and let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the mixture to thicken slightly.

Combine Pasta and Chili Mix: In a large mixing bowl, combine the cooked macaroni with the veggie chili mixture. Gently fold in half of the shredded cheese, reserving the remaining half for topping the cups.

Fill the Muffin Tin: Spoon the chili mac mixture into the prepared muffin cups, filling each one about three-quarters full. Generously sprinkle the remaining shredded cheese over the top of each cup.

Bake the Cups: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown.

Cool and Serve: After baking, allow the cups to cool in the pan for about 5 minutes. Carefully remove them from the muffin tin and place on a serving platter. Garnish with fresh cilantro or slices of green onions for a burst of color and flavor before serving.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Makes 12 servings.

- Serving Suggestions: These delightful mini cups are perfect for parties or meal prep. Pair them with a side salad or serve with a dollop of sour cream for an extra creamy finish!