2large carrots(peeled and shredded or finely chopped)
1bell pepper(finely diced)
½large onion(finely diced)
1candiced tomatoes(796ml or 28 oz)
1small zucchini(shredded)
1canblack or kidney beans, drained and rinsed(19 oz or 540 ml)
½cupketchup
½cupbarbecue sauce
1 ½tablespoonschili powder
½teaspoonsalt
Biscuits
3cupsflour(all purpose or whole wheat)
1½tablespoonsbaking powder
1teaspoonsalt
¾teaspoongarlic powderoptional
¾cupcold butter
¾cupmilk(additional if needed)
1tablespoonmelted butter
2cupsshredded cheddar cheese
Instructions
Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
In a large skillet over medium-high heat, cook ground beef, carrots, pepper and onion until beef is browned and vegetables are crisp-tender.
Add in diced tomatoes, zucchini, beans, barbecue sauce, chili powder and salt. Cover and cook over medium heat, stirring often, until vegetables are tender, about 10 minutes.
Taste and adjust seasonings as desired. Spread into prepared baking dish.
Biscuits
In a medium bowl, stir together flour, baking powder, salt, and garlic powder.
Cut butter into ½" cubes and add to the flour mixture, cutting in until crumbly. Stir in milk gradually, stirring in just enough that the dough comes together. Roll out on a floured surface and cut into biscuit rounds if desired (or just cut it into squares) -- I like to do 3 rows of 3.
Place biscuits on top of chili in baking dish. Brushed with melted butter.
Bake for 15-20 minutes until light golden brown. Sprinkle with cheese and bake 1-2 minutes until cheese is melted. Serve.
Notes
Ingredients and Substitutions:
Beef: feel free to swap the beef for ground turkey or chicken, or even use this Vegetarian Chili for a meatless meal.
Vegetables: this is a great recipe for sneaking in all kinds of vegetables and cleaning out the fridge! Feel free to add in whatever you have and need to get rid of.
Ketchup and barbecue sauce: we love the sweet and tangy flavors in these, but if you prefer you can substitute with plain tomato sauce. You will want to add additional seasonings if you go this route!
Biscuits: you can use refrigerate, store-bought biscuits for a shortcut here.
To make ahead:
Cook chili and make biscuit dough. Wrap biscuit dough in plastic wrap and refrigerate. Cool chili to room temperature and refrigerate. When ready to bake, spread chili in baking dish and top with biscuit rounds. Proceed with the recipe.
To freeze:
Assemble completely, minus the cheese, and freeze. To bake, thaw in the fridge overnight or on the counter for 2-3 hours. Sprinkle on cheese just before it's finished baking.