Chili for those cold winter nights from Hungry Girl

Baked Chili Surprise

PER SERVING (1/4th of casserole, about 1 1/4 cups): 215 calories, 3g fat, 581mg sodium, 39g carbs, 5.5g fiber, 9g sugars, 9.5g protein -- PointsPlus® value 5*

SURPRISE! This dish is meatless and SO easy to make... Grab a can of your favorite veggie chili and prepare to WOW your guests!

Ingredients:
2 cups chopped mushrooms
1 cup chopped onion
1/2 cup frozen corn
1 cup chopped tomatoes
One 15-oz. can low-fat vegetarian chili
2/3 cup Bisquick Heart Smart baking mix
1/4 cup fat-free milk
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
Optional: salt and black pepper
Optional topping: fat-free sour cream

Directions:
Preheat oven to 375 degrees. Spray a deep square baking pan (about 9" X 9") with nonstick spray and set aside.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add mushrooms, onion, and corn. Stirring occasionally, coo****il veggies begin to soften, about 3 minutes. Add tomatoes and continue to cook and stir until slightly soft, about 2 minutes.

Remove skillet from heat. Add chili and mix well. Evenly transfer contents to the baking pan. Set aside.

In a medium bowl, combine baking mix, milk, and egg substitute. Whisk vigorously until smooth. Evenly pour mixture over the contents of the baking pan.

Bake in the oven until the top is golden brown, about 25 minutes.

Allow to cool slightly, about 5 minutes. Then serve and, if you like, season to taste with salt and pepper and top with a dollop of sour cream!

MAKES 4 SERVINGS