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Mini Veggie Chili Mac Cups are a delightful fusion of two beloved comfort foods: chili and macaroni and cheese. These bite-sized treats are not only bursting with flavor but also serve as a clever way to incorporate vegetables into your meal, making them an excellent choice for families looking to please even the pickiest eaters. Whether you're planning a family gathering, a casual get-together with friends, or simply want a nutritious option for meal prep, these mini cups are sure to impress.

Veggie Chili Mac Cups

Discover the joy of Mini Veggie Chili Mac Cups, where comfort food meets a healthy twist! These bite-sized delights combine chili and macaroni and cheese, packed with flavorful veggies like black beans, corn, and bell peppers. Perfect for family gatherings or meal prep, they’re sure to please even the pickiest eaters. Easy to make and full of robust flavors, these mini cups are a nutritious option that will have everyone coming back for seconds!
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Ingredients
  

1 cup elbow macaroni

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

1 can (15 oz) diced tomatoes with green chilies

1 cup corn (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (plus extra for topping)

½ cup plain Greek yogurt (or sour cream) for serving

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a standard muffin tin with cooking spray or olive oil.

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

      Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the onions become translucent, about 3-4 minutes.

        Add the Rest: Stir in the black beans, diced tomatoes (with juices), corn, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld together.

          Combine with Pasta: In a large mixing bowl, combine the cooked macaroni and the veggie chili mixture. Gently fold in the shredded cheddar cheese, mixing until everything is well combined.

            Fill the Muffin Tin: Spoon the chili mac mixture into each muffin cup, packing it down lightly. Top each cup with a sprinkle of additional cheddar cheese.

              Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes or until the cheese is melted and bubbly, and the edges start to turn golden brown.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a butter knife to gently loosen the edges of each cup for easy removal.

                  Garnish: Serve the Veggie Chili Mac Cups warm, topped with a dollop of Greek yogurt or sour cream and a sprinkle of fresh cilantro or parsley.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings