Mini Dinner Roll Chili Bowls
Turn your weeknight chili into a bite-sized sensation with Mini Dinner Roll Chili Bowls—perfect for parties, family dinners, or a fun twist on comfort food! This recipe transforms fluffy, unsliced dinner rolls into edible bowls, crisped lightly in the oven for a satisfying texture. Filled with a hearty chili made from spiced ground beef, kidney beans, and diced tomatoes, these miniature bowls pack big flavor into every bite. Optional toppings like shredded cheddar cheese, sour cream, and green onions allow you to customize each serving to perfection. With just 20 minutes of prep time and easy-to-follow steps, Mini Dinner Roll Chili Bowls bring creativity and convenience to your table, blending bold chili flavors with the playful appeal of edible bowls. Perfect for game day snacking or weeknight indulgence, they’re sure to wow your guests!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 pieces Dinner rolls (unsliced)
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 pieces Garlic cloves, minced
- 2 tablespoons Tomato paste
- 14 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1 cup Cheddar cheese, shredded (optional)
- 0.5 cup Sour cream (optional)
- 0.25 cup Chopped green onions (optional)
Instructions
Preheat your oven to 350°F (175°C).
Using a sharp knife, carefully cut a small circle from the top of each dinner roll and hollow out the inside to create a bowl. Set aside the hollowed rolls and save the removed bread for another use.
In a large skillet, heat the vegetable oil over medium heat.
Add the diced onion and minced garlic, sautéing until they are soft and fragrant, about 3 minutes.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper, cooking for 1 minute to toast the spices.
Add the tomato paste, canned diced tomatoes (with their juices), and kidney beans to the skillet. Stir well to combine.
Reduce heat to low and simmer the chili for 20 minutes, stirring occasionally, to allow flavors to meld.
While the chili simmers, place the hollowed rolls on a baking sheet. Bake them in the preheated oven for 7-8 minutes to crisp them slightly. Remove from oven and let cool slightly.
To assemble, spoon the chili into the hollowed rolls, filling each to the top.
Optionally, garnish with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.
Serve immediately and enjoy your Mini Dinner Roll Chili Bowls!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
