Roasted Garlic Chili Cups

Plan for: 25 minutes
Yield: 12 servings
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For Cups: Flour Tortillas

Roasted Garlic Cashew and Almond Dip
½ C salsa
½ C kidney beans
½ C black beans
¼ C frozen corn. thawed
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
Salt and Pepper, to taste

Optional Toppings: sour cream, shredded cheese, sliced jalapeno, fresh cilantro


  1. Preheat oven to 425 degrees. Using a medium-sized circular cookie cutter, cut the flour tortillas into rounds and press each in a greased 12-cup muffin tin. Repeat until pan is filled.
  2. In a medium-sized bowl mix beans, corn, 2 tbsp of Hope Roasted Garlic Cashew and Almond Dip, seasonings, and salsa. Stir until combined. Scoop chili mixture into tortilla cups.
  3. Bake for 12-15 min or until warmed through.
  4. Top with desired toppings and serve warm!