Chili Pot Pie
from "Healthy Exchanges Newsletter" December 1998
All I have to do to ensure more than my share of presents under the tree is to whip up dishes like this for Cliff before he goes shopping. It works every time!
16 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup (one 8-ounce can) Hunt's Tomato Sauce
1 tablespoon Brown Sugar Twin
1 1/2 teaspoons JO's Chili Seasoning
6 ounces (one 8-ounce can) red kidney beans, rinsed and drained
1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
2 tablespoons skim mil
3 tablespoons yellow cornmeal
Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat, onion, and green pepper. Stir in tomato sauce, Brown Sugar Twin, and JO's Chili Seasoning. Add kidney beans. Mix well to combine. Pour mixture into prepared baking dish. Separate biscuits and cut each into 4 pieces. Dip biscuit pieces into milk, then roll in cornmeal. Place coated biscuit pieces over chili mixture. Drizzle any remaining milk or cornmeal over top. Bake for 25 to 30 minutes or until golden brown. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings.
Serves 6 - Each serving equals:
HE: 2 1/2 Pr, 1 1/2 Br, 1 Ve, 3 OC
251 Calories, 7 gm Fa, 18 gm Pr, 29 gm Ca, 626 mg So, 22 mg Cl, 5 gm Fi
DIABETIC: 2 Mt, 1 1/2 St, 1 Ve
HINT: Substitute any reputable brand for JO's Chili Seasoning.