This was dinner last night. I made vegetarian chili using a green pepper, red onion, a poblano pepper, roma tomatoes, kidney beans, a touch of olive oil, and lots of herbs and spices. With a spoonful of nonfat Greek yogurt and a few sprigs of cilantro on top, the chili takes on a nice fresh flavor. I added a few sliced pickled jalapeños for kick.
The whole grain drop biscuits couldn't be easier to make. Set your oven to 350, use one cup of Kodiak cake waffle mix with a quarter cup applesauce and a quarter cup coconut oil cut into the mix. Add a splash of milk and stir with a fork into a thick sticky batter. Then you just drop it by the tablespoonful onto a cookie sheet and bake for 10 minutes or so. I flattened the biscuits a bit and dabbed the tops with some milk, then sprinkled a bit of sea salt and paprika over them before I put them in to bake. this gives you about 12 biscuits. They come out soft and slightly sweet and salty. They made a great dipper, or in my case, a lovely stage to eat my chili off of.
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