Veggie Chili Mac Cups

Chili Mac Cup Delight is a mouthwatering dish that beautifully marries two beloved comfort foods: macaroni and cheese and chili. This innovative recipe transforms traditional flavors into a fun, bite-sized format that’s perfect for a variety of occasions, from casual weeknight dinners to festive gatherings. It's a fantastic option for meal prepping, allowing you to enjoy a nutritious and satisfying meal throughout the week.

Discover the delicious fusion of flavors with Chili Mac Cup Delight, a fun twist on classic comfort food. This recipe combines macaroni and cheese with zesty chili in a bite-sized format, perfect for any occasion. It's not only easy to make but also great for meal prepping to enjoy nutritious meals throughout the week. With wholesome ingredients like beans, fresh vegetables, and a blend of spices, each cup is a flavorful delight that family and friends will love. Explore the recipe and elevate your cooking experience with these hearty cups!

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Ingredients

1 cup elbow macaroni

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 medium zucchini, diced

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

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded sharp cheddar cheese

1 cup panko breadcrumbs

Fresh cilantro, chopped (for garnish, optional)

Sour cream (for serving, optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a standard muffin tin with cooking spray or oil to prevent sticking.

Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rapid boil. Add the elbow macaroni and cook according to package instructions until it reaches an al dente texture. Drain the macaroni and set it aside for later.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is soft and translucent.

Incorporate Additional Vegetables: Stir in the diced red bell pepper and zucchini, cooking for another 5 minutes until they begin to soften and become fragrant.

Combine Ingredients: To the skillet, add the rinsed black beans, kidney beans, diced tomatoes (including their juice), and vegetable broth. Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Bring it to a gentle simmer, letting it cook for about 10 minutes so the flavors can meld beautifully.

Mix in the Pasta: Once the vegetable mixture has thickened slightly, stir in the cooked elbow macaroni along with half of the shredded cheddar cheese. Mix everything thoroughly until well combined.

Fill the Muffin Tin: Use a spoon to carefully scoop the chili mac mixture into each muffin cup, pressing down gently to pack it in tightly.

Top with Cheese and Breadcrumbs: Evenly sprinkle the remaining cheddar cheese over the top of each cup. Follow with a generous layer of panko breadcrumbs to create a deliciously crispy topping.

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

Cool and Serve: Once baked, remove the muffin tin from the oven and allow the chili mac cups to cool slightly for about 5 minutes. Carefully run a knife around the edges of each cup and gently pop them out. Serve warm, garnished with chopped fresh cilantro and a dollop of sour cream if desired.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Makes 12 cups