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Vegetable Chili Mini Bowls
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Prep Time:
15 minutes
Total Time:
30 minutes
Spice up game day with a creative chili twist!
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:
  • Preheat the oven to 350°F. Gently brush the bowls with oil to evenly coat, then place them on an ungreased cookie sheet. Bake for 4 to 5 minutes, or until the rims are browned (the bowls will become crisp as they cool). Set aside.
  • While the chili is heating as directed on the pouch, combine corn, bell pepper, chili, cilantro, lime juice, and salt in a small bowl.
  • Divide the chili among the crispy bowls and top each with a generous spoonful of corn salsa. Serve with lime wedges and sour cream.

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