Veggie Chili Mac Cups

Discover the perfect blend of comfort and flavor with Chili Mac Cups Delight! These fun, muffin-sized treats combine hearty chili and creamy macaroni and cheese for a satisfying dish that's easy to serve. Ideal for family dinners, game day, or potlucks, this recipe is a hit with everyone. Learn how to create these delicious cups packed with nutritious ingredients like fresh veggies, beans, and melted cheese. Perfect for meal prep and sure to impress!

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Ingredients

1 cup elbow macaroni

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 red bell pepper, diced

1 zucchini, chopped

1 yellow squash, chopped

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

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

1 can (15 oz) diced tomatoes (with juices)

1 cup vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (plus extra for topping)

1 cup corn kernels (fresh, frozen, or canned)

Fresh cilantro or parsley, for garnish (optional)

Cooking spray or muffin liners

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or line with muffin liners.

Cook Macaroni: In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Sauté Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the onions and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Add Veggies: Stir in the diced red bell pepper, zucchini, and yellow squash. Cook for 5-7 minutes until the vegetables are tender.

Combine Chili Ingredients: Add the black beans, kidney beans, diced tomatoes (with their juices), vegetable broth, chili powder, cumin, smoked paprika, and a pinch of salt and pepper to the skillet. Stir well and bring the mixture to a simmer. Allow it to simmer for about 10 minutes to let the flavors meld.

Mix in Macaroni and Cheese: Remove the skillet from heat and fold in the cooked elbow macaroni, corn kernels, and shredded cheddar cheese until well combined.

Fill Muffin Tin: Spoon the chili mac mixture into the prepared muffin tin, filling each cup to the rim. Top each cup with a sprinkle of extra cheddar cheese for a cheesy crust.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and bubbly.

Cool and Serve: Allow the chili mac cups to cool in the tin for about 5 minutes before carefully removing them. Garnish with fresh cilantro or parsley if desired.

Enjoy: Serve warm as a fun appetizer, snack, or even a hearty meal!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cups