Skillet Vegetable Chili and Cheesy Biscuits

Skillet Vegetable Chili and Cheesy Biscuits

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



  • 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



  • 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

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