Heat oven to 450°F. Have ready five 11⁄2-cup baking dishes or a 11⁄2-qt shallow baking dish.
Microwave 2 bowls chili at a time as pkg directs 5 minutes on high or until thawed. Transfer to a large microwaveable bowl, stir in frozen vegetables and microwave on high 5 minutes or until hot.
Divide among small baking dishes, or spoon into large baking dish. If using small dishes, place on a rimmed baking sheet.
Prepare biscuits as pouch directs; drop large spoonfuls on chili.
Bake 12 minutes or until chili bubbles and biscuits are golden brown and cooked through.
DIFFERENT TAKES
Sprinkle biscuits with shredded Cheddar cheese before baking.
For spicier chili, add some ground red pepper (cayenne).
Stir chopped cilantro or parsley into the prepared biscuit mix.
calories 392 fat 9g saturated fat 3g cholesterol 0mg sodium 928mg carbohydrate 64g fiber 14g
This recipe has been added to the following public cookbooks:
billys notable cooking
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