Chili, Cheese and Crescents Bake

Chili, Cheese and Crescents Bake
This tasty casserole combines all your favorite flavors in one fabulous dish. We’ve substituted black beans for the ground beef for the vegetarian. If you have fresh herbs, by all means use them rather than dried.		Total Time: 50 min for 2 people Serves 4
Preheat oven to 375° F
1 small onion ¼ red bell pepper ¼ orange bell pepper 2 garlic cloves 1 teaspoon olive oil	Chop into small pieces Chop into small pieces Chop into small pieces Mince In medium skillet, heat olive oil over medium heat, add vegetables, cook and stir until soft, about 3 minutes
1 lb. ground beef Salt and pepper to taste	In medium skillet, brown over medium high heat, about 10 min Drain excess fat, if any
1 can (6 ounce) tomato paste 2 cups water 2 Tablespoons chili powder 1 Tablespoon cumin 1 teaspoon parsley 1 teaspoon basil 1 teaspoon sugar 1 teaspoon salt ¼  teaspoon crushed red pepper ¼ teaspoon cayenne pepper ¼  teaspoon pepper	Add one half mixture to both skillets, bring to a boil, reduce heat and simmer, covered for about 15 minutes
1 can black beans 1 jar (4.5 ounce) sliced mushrooms	Drain and add to vegetarian’s skillet
1 package (8 ounces) cheddar cheese 1 can (8 ounces) crescent rolls 1 egg	Spoon beef mixture into baking dish Shred cheese and spread half over beef mixture. Unroll dough and place half over the cheese. Brush with beaten egg Sprinkle with additional cheese
	Spoon vegetarian portion into separate baking dish Sprinkle cheese and place dough over the cheese. Brush with beaten egg. Sprinkle with remaining cheese
	Bake uncovered until biscuits are browned and cheese is melted, about 25 minutes.