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Chili-Cheese Biscuit Pies

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 15 mins
Cook time 10 mins
Yield Serves 4

Ingredients

  • 2 tablespoons 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 teaspoons chili powder
  • Salt
  • 2 cups instant biscuit mix (such as Bisquick)
  • 1/2 cup milk
  • 1 cup grated Cheddar

Nutrition Information

  • calories 537
  • fat 28 g
  • satfat 10 g
  • protein 19 g
  • carbohydrate 58 g
  • fiber 8 g
  • cholesterol 34 mg
  • sodium 1667 mg

How to Make It

  1. Preheat oven to 450ºF. Lightly grease 8 muffin cups or place a foil liner in each.

  2. In a medium saucepan, warm oil over medium-high heat and sauté 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. Scoop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.