Cheesy Veggie Chili Pockets

If you're on the lookout for a delicious and versatile dish that can cater to busy families, vegetarians, or anyone craving comfort food, look no further than Cheesy Veggie Chili Pockets. This mouthwatering recipe features a hearty chili filling enveloped in a flaky dough, creating a delightful combination of flavors and textures that is sure to please everyone at the table. Whether you're planning a cozy family dinner or a fun gathering with friends, these chili pockets offer both satisfaction and simplicity in preparation.

Discover the perfect comfort food with Cheesy Veggie Chili Pockets! These tasty pockets are filled with a hearty chili made from kidney beans, black beans, and fresh vegetables, all wrapped in a flaky, tender dough. They’re versatile enough to serve as a main dish or appetizers, making them suitable for family dinners or gatherings. Enjoy the gooey cheese and rich flavors in every bite, and feel free to customize with your favorite ingredients for a personal touch!

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Ingredients

For the Chili Filling:

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes (with green chilies for a kick)

1 cup corn kernels (fresh, frozen, or canned)

1 small red bell pepper, diced

1 small green bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (or a cheese blend)

For the Dough:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1/2 cup cold water (add more if necessary)

For Assembly:

1 egg (for egg wash)

Optional toppings: Sour cream, avocado, chopped cilantro

Instructions

Prepare the Chili Filling:

- In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened (about 3-4 minutes).

- Add the diced bell peppers and continue to cook for another 3-4 minutes.

- Stir in the kidney beans, black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper. Let the mixture simmer for about 10 minutes until heated through and flavors meld.

- Remove from heat and stir in the shredded cheese until melted. Allow to cool slightly.

Make the Dough:

- In a mixing bowl, combine flour, baking powder, and salt. Cut in the chilled butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

- Gradually add cold water, mixing until a soft dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add more water.

- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Chili Pockets:

- Preheat your oven to 375°F (190°C).

- On a floured surface, roll out the chilled dough to about 1/4 inch thick. Cut out circles (about 4-5 inches in diameter) using a cookie cutter or a glass.

- Place about 2 tablespoons of the chili filling in the center of each circle. Be careful not to overfill.

- Fold the dough over to create a semi-circle and seal the edges by pressing with a fork or pinching with your fingers.

- Place the filled pockets on a baking sheet lined with parchment paper.

Bake the Pockets:

- Beat the egg and brush the tops of each pocket with the egg wash to give them a golden color.

- Bake in the preheated oven for 20-25 minutes or until golden brown.

Serve:

- Let the chili pockets cool slightly before serving. Enjoy them warm with optional toppings like sour cream, avocado, or fresh cilantro!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 pockets