• 1 lb. canned chili with beans
• 1-1/2 cups buttermilk baking mix
• 1/2 cup milk
• 3/4 cup shredded cheddar cheese, plus extra
• 1/8 tsp. paprika
• 1 cup lettuce, shredded
• 1 medium tomato, chopped

Preheat oven to 400°F. Heat chili in a saucepan over medium high heat, stirring occasionally, until hot. Combine baking mix and milk in a bowl until dough forms. Beat 30 seconds. Spread half the dough in an ungreased 8 inch square baking dish. Top with chili and sprinkle with cheese. Drop remaining dough by spoonfuls on top. Sprinkle with paprika. Bake about 25 minutes, until light brown. Serve with lettuce, tomato and cheese.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 288, fat 14.2g, 44% calories from fat, cholesterol 31mg, protein 11.2g, carbohydrates 30.3g, fiber 4.3g, sugar 4.4g, sodium 877mg, diet points 6.6.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.2, Fruit: 0.0, Bread: 1.8, Lean meat: 0.8, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Pinot Noir.