Texas Chili and Biscuits

Course : Chili
Serves: 9
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1/2 teaspoon olive oil
1 pound ground chicken breast -- cooked
1/2 cup onions -- chopped
1/2 cup bell peppers -- chopped
1 package chili seasoning mix
2 3/4 cups frozen corn kernels -- thawed
14 1/2 ounces crushed tomatoes
1/2 cup water
3/4 cup low-fat baking mix
2/3 cup cornmeal
2/3 cup skim milk -- room temperature
1/2 cup low-fat monterey jack cheese -- grated

Preparation / Directions:

Preheat to 400 degrees. Prepare a 2-quart casserole dish with cooking spray; set aside. To prepare filling, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in chili seasoning, corn, crushed tomatoes, and water. Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into prepared pan. Meanwhile, to prepare topping, combine baking mix, cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3 minutes more.


Nutritional Information:

112 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 24g Carbohydrate; trace Cholesterol; 72mg Sodium

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