Veg. Chili in a Biscuit Bowl
You will need:
For the Biscuit Bowls:
Ready to bake refrigerated biscuits, 10 (1 tube)
Muffin tin
Cooking spray
Rolling pin
Preheat oven to 400F (or temperature specified on box)
Invert the muffin tray and spray with cooking spray, set aside.
Remove biscuits from container and lay on a lightly floured surface. Roll each biscuit into a 4 inch circle. If your circle is uneven, don’t worry about it. Place a biscuit circle over the back of each muffin cup.Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and set aside.
For the Chili:
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded, chopped
1/2 tsp dried oregano
1 tsp hot chili powder (adj. to taste)
1 tbsp Cumin powder
2 tbsp chili powder (or other chili powder)
1 cup tomato sauce
4 cups water
1 (15-oz) can black beans, drained
1 (15-oz) can pinto beans, drained
1 (15-oz) can red kidney beans, drained
2 Cups frozen sweet corn, thawed, drained well
Salt and pepper to taste
6 oz Any Mexican cheese blend, shredded
Heat the olive oil in a pan. Add onions and saute until they are translucent, about 5-6 minutes. Add the garlic, jalapeño, oregano, cumin powder, and chili powders. Cook stirring for 3 minutes. Add the tomato sauce, water, black beans, pinto beans, kidney beans, and corn. Bring to a simmer, reduce heat to low, and cook for 20 minutes.
After 20 minutes, take a potato masher, or spatula, and mash some of the beans against the bottom of the pot. This will thicken the chili. The more you mash the thicker it will become as it cooks. For a medium-thick texture mash about 1/4 of the beans (you can always mash more later). Stir well and simmer for another 10 minutes.
While its still warm, spoon into the biscuit bowls. Garnish with shredded cheese, sour cream (optional) and chopped scallions. Serve immediately.
You will need:
For the Biscuit Bowls:
Ready to bake refrigerated biscuits, 10 (1 tube)
Muffin tin
Cooking spray
Rolling pin
Preheat oven to 400F (or temperature specified on box)
Invert the muffin tray and spray with cooking spray, set aside.
Remove biscuits from container and lay on a lightly floured surface. Roll each biscuit into a 4 inch circle. If your circle is uneven, don’t worry about it. Place a biscuit circle over the back of each muffin cup.Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and set aside.
For the Chili:
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded, chopped
1/2 tsp dried oregano
1 tsp hot chili powder (adj. to taste)
1 tbsp Cumin powder
2 tbsp chili powder (or other chili powder)
1 cup tomato sauce
4 cups water
1 (15-oz) can black beans, drained
1 (15-oz) can pinto beans, drained
1 (15-oz) can red kidney beans, drained
2 Cups frozen sweet corn, thawed, drained well
Salt and pepper to taste
6 oz Any Mexican cheese blend, shredded
Heat the olive oil in a pan. Add onions and saute until they are translucent, about 5-6 minutes. Add the garlic, jalapeño, oregano, cumin powder, and chili powders. Cook stirring for 3 minutes. Add the tomato sauce, water, black beans, pinto beans, kidney beans, and corn. Bring to a simmer, reduce heat to low, and cook for 20 minutes.
After 20 minutes, take a potato masher, or spatula, and mash some of the beans against the bottom of the pot. This will thicken the chili. The more you mash the thicker it will become as it cooks. For a medium-thick texture mash about 1/4 of the beans (you can always mash more later). Stir well and simmer for another 10 minutes.
While its still warm, spoon into the biscuit bowls. Garnish with shredded cheese, sour cream (optional) and chopped scallions. Serve immediately.
