- 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
- 2 cups instant biscuit mix (such as Bisquick)
- 1/2 cup milk
- 1 cup grated Cheddar
- 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
Preheat oven to 450ºF. Lightly grease 8 muffin cups or place a foil liner in each.
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.
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.
Scoop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.