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Comfort food holds a special place in our hearts, often evoking memories of family gatherings, cozy evenings, and the warmth of home-cooked meals. Among the myriad of comfort food options, one dish stands out for its heartiness and universal appeal: chili mac. When combined, the rich flavors of chili and the satisfying texture of macaroni create a delightful experience that warms both the body and soul. Now, imagine transforming this classic dish into a fun and portable format—enter the Chili Mac Cup Delight.

Veggie Chili Mac Cups

Discover a delightful twist on classic comfort food with Chili Mac Cup Delight! This innovative recipe combines the hearty flavors of chili and creamy macaroni into convenient muffin-sized cups, making it perfect for parties or meal prep. Featuring nutritious ingredients like beans, colorful vegetables, and a crispy cheese topping, these vegetarian-friendly cups cater to various dietary preferences. Dive into the full recipe to enjoy a warm and satisfying dish that's easy to customize and share with loved ones!
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Ingredients
  

1 cup elbow macaroni

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

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

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

1 can diced tomatoes (14.5 oz) with green chilies

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup panko breadcrumbs

Fresh cilantro, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

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

      Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

        Add Remaining Vegetables: Stir in the red bell pepper and zucchini, cooking for another 5 minutes until they start to soften.

          Combine Ingredients: Add the black beans, kidney beans, diced tomatoes with their juices, and vegetable broth. Mix in chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.

            Mix in the Pasta: Once the vegetable mixture has thickened slightly, stir in the cooked elbow macaroni and half of the shredded cheddar cheese. Mix well.

              Fill the Muffin Tin: Using a spoon, fill each muffin cup with the chili mac mixture, pressing down to pack it in.

                Top with Cheese and Breadcrumbs: Sprinkle the remaining cheddar cheese on top of each cup, followed by a generous layer of panko breadcrumbs for a crispy topping.

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

                    Cool and Serve: Remove from the oven and let the cups cool slightly for about 5 minutes. Carefully run a knife around the edges and pop them out. Serve warm, garnished with fresh cilantro and a dollop of sour cream if desired.

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