Veggie Chili Mac Cups

When it comes to comfort food, few dishes rival the warm, hearty goodness of chili mac. Now, imagine this classic dish transformed into delightful mini servings that are perfect for parties, meal prep, or simply satisfying a craving. Introducing Mini Veggie Chili Mac Cups—a fun and nutritious twist on the traditional chili mac that combines rich flavors and wholesome ingredients into bite-sized portions. These mini cups pack a punch of flavor while offering a variety of health benefits, making them an excellent choice for both kids and adults.

Discover the joy of comfort food with Mini Veggie Chili Mac Cups! These bite-sized delights offer a healthy twist on the classic chili mac, packed with nutritious ingredients like elbow macaroni, fresh veggies, black beans, and zesty spices. Perfect for parties, meal prep, or cozy family dinners, these mini cups deliver hearty flavor in a fun format. Easy to customize, they're ideal for any occasion while ensuring everyone can enjoy their own portion of deliciousness. Get ready to impress with this satisfying and wholesome recipe!

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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 garnishing

Cooking spray or muffin liners for the cups

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C). If using muffin liners, line a 12-cup muffin pan; otherwise, spray the cups with cooking spray.

Cook Pasta: Bring a large 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 Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes.

Add Remaining Veggies: Stir in the diced bell pepper, carrot, and zucchini. Sauté for another 5-7 minutes until the veggies are tender.

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

Mix Pasta and Chili: In a large bowl, combine the cooked macaroni with the veggie chili mixture. Stir in half of the shredded cheese, reserving the other half for topping.

Fill the Muffin Pan: Spoon the chili mac mixture into the prepared muffin cups, filling each about 3/4 full. Top with the remaining shredded cheese.

Bake: Bake in the preheated oven for 18-20 minutes, or until the cheese is melted and bubbly, and the edges are starting to crisp up.

Cool and Serve: Allow the cups to cool in the pan for about 5 minutes before carefully removing them. Garnish with fresh cilantro or sliced green onions before serving.

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