Biscuit Bowl Chili
Makes 8 servings
- 1 tube large low-fat refrigerated biscuits
- 2 tsp cornmeal
- Chili of your choice (canned or homemade)
- Shredded low-fat cheese (optional)
- Chopped onions (optional)
Preheat oven to 350 degrees. Place two full size muffin tins upside down; using non-stick spray coat the bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4 inch circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups. Bake 11- 13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack. Using chili of choice, serve in biscuit bowl, topping with shredded cheese and onion if desired.
Approximate Nutritional information per serving (dependent on chili recipe): 250 calories, 10 g fat, 2.5 g saturated fat, 20 mg cholesterol, 325 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein
(Source: Taste of Home)
