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In the world of comfort food, few dishes resonate as deeply as chili mac. This hearty combination of chili and macaroni has long been a favorite for its satisfying flavors and textures. But what if you could take this beloved dish and transform it into a delightful bite-sized appetizer? Enter the Chili Mac Nibble Cups—an innovative take on traditional chili mac that adds an element of fun and elegance to any gathering. These charming little cups not only pack a punch of flavor but also serve as the perfect finger food for parties, family dinners, and casual get-togethers.

Veggie Chili Mac Cups

Discover a fun and delicious twist on comfort food with Chili Mac Nibble Cups. These bite-sized appetizers combine the classic flavors of chili mac into an elegant, finger-friendly treat perfect for any gathering. Made with elbow macaroni, hearty beans, vibrant veggies, and melted cheese, they are irresistible for both kids and adults. Ideal for game day, potlucks, or cozy family dinners, these cups are sure to be a crowd-pleaser that brings everyone together!
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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 (any color), diced

1 small onion, finely chopped

2 cloves garlic, minced

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)

1 tablespoon olive oil

Fresh cilantro for garnish (optional)

Non-stick muffin tin

Instructions
 

Cook the Pasta: Begin by bringing a pot of salted water to a rolling boil. Add the elbow macaroni to the pot and cook according to the package directions until al dente. Once done, drain the pasta in a colander and set it aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and diced bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables are softened. Next, add the minced garlic and continue to cook for an additional minute, or until the garlic becomes fragrant.

      Mix the Chili Base: Add the rinsed black beans, rinsed kidney beans, diced tomatoes (along with their juices), and corn to the skillet. Season the mixture with chili powder, ground cumin, smoked paprika, salt, and pepper. Stir everything together and let it cook for approximately 5-7 minutes, allowing the flavors to meld beautifully.

        Combine with Pasta: Gently fold the cooked macaroni into the skillet with the bean mixture. Sprinkle in 1 cup of shredded cheddar cheese and stir until the cheese is melted and everything is well blended. Taste the mixture and adjust the seasonings as needed.

          Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease each cup of the muffin tin with cooking spray or a brush of olive oil to prevent sticking.

            Fill the Muffin Cups: Using a spoon or an ice cream scoop, carefully fill each muffin cup with the chili mac mixture, pressing it down lightly to ensure they hold together. Top each cup with an extra sprinkle of shredded cheddar cheese for a delicious cheesy crust.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, creating a delightful golden topping.

                Cool and Serve: Once the cups are baked, allow them to cool in the tin for a few minutes before carefully removing them. Garnish with fresh cilantro, if desired, and serve warm for a perfect appetizer or snack.

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

                    - Presentation Tips: Arrange the chili mac nibble cups on a colorful platter and sprinkle additional cilantro on top for a fresh touch. Pair with a side of sour cream or guacamole for dipping!