Turkey chili cups
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
Chili, in handheld form? In a flaky biscuit cup? What a fun way to serve everyone’s favorite fall stew. We use convenient canned biscuit dough to form the cups; be sure to choose ones that are labeled “flaky” so that you can easily split each one in half. If you have leftover cups, or want to make these ahead, you can reheat them on a sheet pan at 350°F for 10 to 15 minutes or until the filling is hot and the biscuits are re-crisped.
Ingredients
Cooking spray
4 spray(s)
Uncooked 93% lean ground turkey
10 oz
Scallions
1 cup(s), chopped or sliced, thinly sliced, divided
Chili powder
1½ Tbsp
Smoked paprika
1 tsp
Ground cumin
1 tsp
Kosher salt
¾ tsp
Garlic powder
½ tsp
Canned low sodium black beans
1 cup(s), rinsed and drained
No salt added canned diced tomatoes
14½ oz
Refrigerated biscuit dough
12 oz, 6 large flaky biscuits
Shredded reduced fat Mexican-style cheese blend
½ cup(s)
Instructions
1
Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
2
Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the turkey to the pan; cook until browned, stirring frequently to crumble, about 5 minutes. Stir in ¾ cup scallions, chili powder, paprika, cumin, salt, and garlic powder; cook for 1 minute. Stir in the beans and tomatoes; cook until thickened, about 5 minutes, stirring occasionally.
3
Meanwhile, split each biscuit in half to form 2 rounds. Between layers of wax paper, roll each biscuit half into a thin, 4 ½-inch circle. Arrange dough circles in the prepared muffin pan, pressing into the bottom and sides to form cups. Divide the chili evenly among the cups.
4
Bake the chili cups for 10 minutes. Remove the pan from the oven (leave the oven on). Sprinkle the cheese evenly over the cups; bake until the cheese melts, 5 to 7 minutes. Sprinkle the remaining ¼ cup scallions evenly over the tops.
5
Serving size:1 chili cup
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