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Biscuit Bowl Chili

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

September 28, 2014

 

Yield: Makes 8 servings

 

Ingredients

  • 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)
  •  

Preparation

  1. 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.
  2. 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.
  3. 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.
  4.  

Approximate Nutritional information per serving (dependent on chili recipe):

Calories: 250

Total Fat: 10g

Saturated Fat: 2.5g

Cholesterol: 20mg

Sodium: 325mg

Carbohydrate: 35g

Fiber: 4g

Protein: 20g

 

 

Source: Taste of Home

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Sunday, September 28, 2014