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Spicy Chili Empanadas

These Spicy Chili Empanadas are not only delicious but super easy to make. The perfect way to reuse your chili leftovers. Enjoy as appetizers or entrees

Course Appetizer, Main Course
Cuisine American, Venezuelan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 571 kcal

Ingredients

For Chili

  • 1 lb Lean Ground Beef
  • 1 can Hunt's Diced Tomatoes (14.5 oz) drained
  • 1 can Bush's Chili Beans (I used Pinto Beans) do not drain
  • 1 can Ro*tel Original (10 oz) drained
  • 2 tablespoons Chili Powder
  • 1 tablespoons Cumin
  • 1/2 teaspoon Cayenne Pepper add more if you'd like
  • 1 Onion Chopped
  • Salt and pepper to taste
  • 1/2 cup Water
  • 2 teaspoons olive oil

For Empanadas

  • 3 cans Refrigerated Pizza Dough *
  • 1 cup Shredded Cheese
  • 1 Egg lightly beaten

Instructions

For chili (using the pressure cooker)

  1. Add olive oil to the pressure cooker and press the saute button

  2. Add the onion and cook until softened. About 3-4 minutes. Add the beef and brown while breaking the meat apart with a wooden spoon. Season will salt and pepper 

  3. When browned add the spices and mix well. Add the water, beans and canned tomatoes

  4. Place the lid on the pressure cooker and cook on MANUAL HIGH for 15 minutes

  5. When the machine beeps, let out the steam. (QUICK RELEASE)

  6. Open the lid and check for seasoning

  7. Let the chili cool before assembling empanadas

For empanadas

  1. Preheat oven to 400 degrees F

  2. Open can of dough a unroll on the counter. Using a rolling pin, roll the dough until to 1/4" thick

  3. Cut out circles using a glass or a cookie cutter

  4. Place the circles on a greased cookie sheet. Mound some chili and shredded cheese in the middle of the circle. Do not overfill them

  5. Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed

  6. Brush the tops of the empanadas with the beaten egg and bake for 10-15 minutes or until browned on top

  7. Enjoy!

Recipe Notes

*You may also use refrigerated biscuit dough or thawed frozen empanada dough

Nutrition Facts
Spicy Chili Empanadas
Amount Per Serving
Calories 571 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 66mg22%
Sodium 1687mg73%
Potassium 622mg18%
Carbohydrates 84g28%
Fiber 5g21%
Sugar 14g16%
Protein 30g60%
Vitamin A 845IU17%
Vitamin C 6.7mg8%
Calcium 128mg13%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.