Skillet Vegetable Chili and Cheesy Biscuits

Serves 4 – 320 Calories Per Serving – 12g fat/45g carbs/15g protein

Ingredients

• 2 T Olive Oil
• 1 Egg
• 1 Can Pinto Beans
• 1 Cup Cherry Tomatoes
• 1 Green Bell Pepper
• 1 Sweet Onion
• 1/2 Can Tomato Paste
• 1 Tsp Chili Powder
• 1 Tsp Paprika
• 1 Tsp Garlic Powder
• 1 Tsp Cumin
• 1/4 Cup Vegan Cheddar
• 1 T Honey
• 1/2 Cup Chickpea Flour
• 1/2 Cup Tapioca Flour
• 1/2 Cup Almond Yogurt

Instructions

• Pre-heat oven to 350
• Slice onion and pepper and halve tomatoes
• In a cast iron skillet, add half of olive oil over medium-high heat, along with onion, peppers, tomatoes, and salt, cooking until tender
• Add in tomato paste, beans and water and the rest of the seasonings, cooking for five minutes
• In a large bowl, combine both flours, baking powder, egg, honey, olive oil, salt, 1/4 cup water, and cheese, stirring well to combine
• Scoop batter into skillet, and place in oven to bake for 15 minutes
• Top with yogurt to serve