Mini Chili Filled Phyllo Cups
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.
Servings: 15 Servings
Calories: 53kcal
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
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2Filled Bites | Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1.7mg | Calcium: 21mg | Iron: 0.5mg
