Easily turn chili into other treats

Here’s a change for you chili lovers. It’s like getting your chili and cornbread all in one dish.

Chili Cheesy Biscuit Casserole

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 (14.5-ounce) can diced tomatoes, undrained

1 (15-ounce) can kidney beans, rinsed and drained

1 tablespoon Brown Sugar Twin or Splenda Granular

2 teaspoons JO’s Chili Seasoning or any chili seasoning

1 cup Bisquick Heart Smart Baking Mix

3 tablespoons ( 3/4 ounce) shredded 2 percent Cheddar cheese

1 teaspoon dried parsley flakes

1/3 cup fat-free milk

1 egg or equivalent in egg substitute

1 tablespoon plus 1 teaspoon yellow cornmeal

Preheat oven to 400. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet also sprayed with cooking spray, sauté onion and green pepper for 5 minutes. Stir in undrained tomatoes, kidney beans, brown sugar and chili seasoning. Spoon mixture into prepared baking dish.

In a medium bowl, combine baking mix, Cheddar cheese and parsley flakes. Add milk and egg. Mix well to combine. Spoon batter over kidney bean mixture. Evenly sprinkle cornmeal over top. Bake for 20 to 25 minutes. Place baking dish on a wire rack and let set 5 minutes. Divide into 6 servings.

• Each serving: 187 calories, 3g fat, 8g protein, 32g carbs, 340mg sodium, 84mg calcium, 6g fiber; Diabetic Exchanges: 1 1/2 Starch, 1 Meat, 1 Vegetable; Carb Choices: 2.