Bake: 10 mins
- 2 Tbsp. olive oil
- 1 small onion, diced
- 1 14-oz. can crushed tomatoes, with juices
- 1 15-oz. can red kidney beans, rinsed and drained
- 2 tsp. chili powder
- 2 cups instant biscuit mix (such as Bisquick)
- 1/2 cup milk
- 1 cup grated Chedder
2.) In a medium saucepan, warm oil over medium-high heat and saute onion until softened and translucent, 3 to 5 minutes. Stir in tomatoes, beans and chili powder and bring to a boil. Reduce heat and simmer for 5 minutes, until chili is slightly thickened. Season with salt.
3.) While chili is cooking, combine biscuit mix and milk in a medium bowl. Turn out onto a lightly floured work surface and pat into a 6-by-9-inch rectangle. Cut into 8 squares and put each square into a muffin-tin cup, pressing down gently and pushing slightly up sides of each cup.
4.) Scop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.
Per serving: 537 Cal., 28g Fat (10g Sat.), 34mg Chol., 8g Fiber, 19g Pro., 58g Carb., 1667mg Sod.
Recipe via All You Magazine