Baked Chili

Adapted from Taste of Home 2000 Magazine

  • 1 lb ground chicken breast skinless
  • 1 cup onions, chopped
  • 16 ozs no-salt-added dark red kidney beans, rinsed and drained
  • 12 ozs frozen corn, thawed
  • 15 ozs no-salt-added tomato sauce
  • 14 1/2 ozs canned diced tomatoes, undrained
  • 7 ozs canned green chiles
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp garlic powder
  • Cornbread Biscuits
  • 1 cup unbleached flour
  • 1 cup cornmeal
  • 2 tsps baking powder
  • 1 whole egg
  • 3/4 cup fat-free milk
  • 4 ozs light sour cream
Baked Chili
Preheat oven to 400. Prepare a 9'x13" pan with cooking spray; set aside. In a large pan, cook chicken and onions until chicken is no longer pink. Stir in beans, corn, tomato sauce, tomatoes, chiles, chili powder, one teaspoon salt, sugar, and garlic powder. Mix well and bring to a boil. Spread chicken mixture into prepared pan; set aside. To prepare biscuits, combine flour, cornmeal, baking powder, remaining salt, egg, milk, and sour cream in a mixing bowl. Mix until all is moistened. Drop biscuit batter by heaping tablespoons on top of chili mixture in pan. Bake for 20 minutes, or until topping is cooked.
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Posted: 3/14/2019
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 16.07
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 831
Calories from Fat 28 (3%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 45g 15%
Sodium 679mg 28%
Potassium 7mg 2%
Total Carbohydrate173g 58%
Dietary Fiber 15g 60%
Sugars 7g
Protein 35g 60%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.