Veggie Chili Mac Cups

Chili Mac Nibble Cups are a delightful fusion of comfort food and party-ready innovation, combining the beloved qualities of traditional chili mac into a bite-sized treat that’s perfect for any occasion. This recipe takes the classic combination of macaroni and chili, elevating it into an appealing format that is both fun to eat and simple to prepare. Ideal for everything from casual weeknight dinners to festive gatherings, these nibble cups are sure to become a favorite among family and friends.

Discover the joy of Chili Mac Nibble Cups, a creative twist on traditional comfort food perfect for any occasion. These bite-sized delights combine macaroni, chili, beans, and cheese, offering a satisfying taste in every morsel. Simple to prepare and delightful to serve, they fit seamlessly into busy weeknights or festive gatherings. With customizable ingredients and presentation, they’re sure to impress family and friends. Dive into this easy recipe and enjoy a fun, flavorful dish that everyone will love!

Print Recipe Pin Recipe

Ingredients

1 cup elbow macaroni

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

1 can (15 oz) kidney beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn, frozen or canned

1 bell pepper, diced (any color)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (plus extra for topping)

1 tablespoon olive oil

Fresh cilantro for garnish (optional)

Muffin tin

Instructions

Cook the Pasta: Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Mix the Chili Base: Stir in the black beans, kidney beans, diced tomatoes with their juices, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, allowing the flavors to meld.

Combine with Pasta: Add the cooked macaroni to the skillet, mixing everything together. Stir in 1 cup of cheddar cheese until melted and well-combined. Taste and adjust seasoning if needed.

Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Grease the muffin tin with cooking spray or olive oil.

Fill the Muffin Cups: Using a spoon or ice cream scoop, fill each muffin cup with the chili mac mixture, pressing it down lightly. Top each with a sprinkle of additional cheddar cheese.

Bake: Place in the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly.

Cool and Serve: Once baked, let the cups cool for a few minutes before gently removing them from the muffin tin. Garnish with fresh cilantro if desired, and serve warm.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 cups