Vegetable Chili Mini Boats

Vegetable Chili Mini Boats
Preparation time
15 mins
Cooking time
30 mins
6 people

Serve chili in a fun new way for a tasty game day snack or a light meal.


Vegetable Chili Mini Boats



  • 12 Old El Paso™ Taco Boats™ mini soft flour tortillas
  • 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 jalape?o chile
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • Lime wedges, if desired
  • Sour cream, if desired


  1. Heat oven to 350°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet. Bake 4 to 5 minutes or until browned on rim (boats will get crisp as cooled). Set aside.
  2. Meanwhile, heat chili as directed on pouch. In small bowl, mix corn, bell pepper, chile, cilantro, lime juice and salt.
  3. To serve, divide chili evenly among crisped boats. Top each boat with heaping tablespoon of corn salsa. Serve with lime wedges and sour cream.
Vegetable Chili Mini Boats
5 (100%) 2 vote[s]


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