Whip up these vegetarian chili filled phyllo cups for game day or a fun appetizer. This is a great way to use up leftover chili. Thanks to Athens Foods for helping me share this recipe with you.
If I'm feeling the need for some, "Mum, you're the best!" comments (hey, I have a middle schooler…I need a little shot in the arm sometimes), I just need to mention that I'm making chili for dinner. Never once has my family said, "Ugh, I don't feel like chili" or "We just had that last week." They are happy. Every single time. As we started pulling together appetizer ideas for Super Bowl Sunday, such as Lightened-Up Buffalo Chicken Phyllo Turnovers and 5-Minute Black Bean Dip, I knew that chili had to be in the mix somehow.
The last thing I wanted was a soupy chili that would soak through the phyllo shells, so I made a version that is thicker than our regular dinner chili. And since I'm not digging the idea of spending Super Bowl Sunday standing over the stove (I want to watch the game!), this chili takes less than 30 minutes to pull together.
Once I made the chili, I pulled a couple of boxes of Athens mini fillo shells out of the freezer and filled them with dollops of chili and grated cheddar cheese. On game day, there will be multiple boxes in the mix, for these chili cups, as well as our favorite Mini Hummus & Roasted Pepper Phyllo Bites.
The Mini Fillo Shells can be served at room temperature, but hot chili calls for hot phyllo cups, so into the oven they went. Three minutes is all it took to warm up the shells and melt the cheese.
The result? I got a huge high-five from the kids when they came home from school and ate the leftovers for snack time. My "Best Mum" status was re-affirmed and we have a sure-fire winner on our hands for game day.
Other Super Bowl recipes
Lightened-Up Buffalo Chicken Phyllo Turnovers
Roasted Shrimp with Rosemary, Garlic & Lemon
Printable Recipe
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Mini Chili Filled Phyllo Cups
Ingredients
- 1 teaspoon olive oil
- ½ small onion chopped
- 1 garlic clove minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 teaspoon tomato paste
- ¾ cup petite diced tomatoes
- ¾ cup red kidney beans drained & rinsed
- ¼ chipotle pepper seeded & minced
- ¼ teaspoon salt
- 30 Athens Mini Fillo Shells 2 boxes, defrosted
- ¼ cup grated cheddar cheese
- 2 tablespoons minced cilantro
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive in a large nonstick skillet set over medium heat. Add the onions and cook until soft, about 5 minutes.
- Add the garlic, cumin, oregano and tomato paste, and cook, stirring, for 1 minute.
- Stir in the diced tomatoes, beans, chipotle pepper and salt. Bring to a boil, then simmer for 10 minutes.
- Place the Mini Fillo Shells on a baking sheet. Fill each shell with 2 teaspoons of the chili and top with cheddar cheese.
- Bake until the cheese is melted, about 3 minutes.
- Garnish with cilantro and serve.
Notes
Nutrition
Disclosure: This post is sponsored by Athens Food. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Renee - Kudos Kitchen
Looks like the perfect game day food if you ask me!