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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



  • 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)


  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.

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.

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Last update: Sunday, September 28, 2014