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Vegetable Chili Mini Bowls

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By Betty Crocker Kitchens
Updated May 26, 2022
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Meanwhile, heat chili as directed on pouch. In small bowl, mix corn, bell pepper, chile, cilantro, lime juice and salt.
  • Step 
    3
    To 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:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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