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Game Day Mini Chili Bowls

Game Day Mini Chili Bowls

10-minute Chili with Taco Pack served in scooped out dinner rolls.




Serving Size: Appetizer

  • 1 RollinGreens Taco Pack
  • 2 cups water (Taco Pack)
  • 1 T olive oil (Taco Pack)
  • 1 can diced tomatoes
  • ¼ onion
  • 1 can Black Beans (strain before adding to chili)
  • 1 Bag of Dinner Rolls (I recommend Brioche or Hawaiian)
  • ½ Cup cheese or vegan cheese
  • ¼ cup Sour Cream (Optional)
  • Hot Sauce (Optional)
  • Chives (Optional)


  1. Preheat Oven to 400 degrees F.
  2. In a medium pot, Add 2 cups of water and 1 T olive oil heat to high and boil. Add Taco Pack, stir and reduce heat to med low. Allow to cook for 7-10 minutes or until liquid has almost evaporated.
  3. Set aside to add back into the same pan with the onion and tomatoes.
  4. Prep your Onion by cutting into 1/2-inch cubes.
  5. After washing the pot used to cook the RollinGreens Taco Pack, add 1 t olive oil to the pan once hot. Add onion and reduce the heat to medium.
  6. Stir every minute or so until onions are brown, then add taco cooked taco pack and tomatoes. Cook for 3-5 minutes.
  7. Add scoop out each dinner roll and place on the baking sheet.
  8. Add RollinGreens Taco Pack Chili to each role.
  9. Top each Mini Chili Bowl with Cheese
  10. Bake for 5-10 minutes, or until the cheese is golden brown.
  11. Once out of the oven, place on your favorite serving dish. (top with sour cream, hot sauce and chives, optional)

-Enjoy Chef Ko