Serve chili in a fun new way for a tasty game day snack or a light meal.
Vegetable Chili Mini Bowls
- Prep Time 15 min
- Total 30 min
- Servings 6
- Ingredients 11
Ingredients
- 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
- 1 tablespoon plus 1 1/2 teaspoons vegetable oil
- 1 pouch Progresso™ roasted vegetable chili with three beans
- 1 cup frozen whole kernel corn, cooked as directed on package
- 3 tablespoons chopped red bell pepper
- 1 tablespoon chopped jalapeño chile
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
- Lime wedges, if desired
- Sour cream, if desired
Instructions
-
Step1Heat oven to 350°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet. Bake 4 to 5 minutes or until browned on rim (bowls will get crisp as cooled). Set aside.
-
Step2Meanwhile, heat chili as directed on pouch. In small bowl, mix corn, bell pepper, chile, cilantro, lime juice and salt.
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Step3To serve, divide chili evenly among crisped bowls. Top each bowl with heaping tablespoon of corn salsa. Serve with lime wedges and sour cream.
Nutrition
Nutrition Facts
Serving Size: 2 Bowls
- Calories from Fat
- 70
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
% Daily Value*:
- Vitamin A
- 15%
- 15%
Exchanges:
FreeCarbohydrate Choice
2Tips from the Betty Crocker Kitchens
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