Chili With Biscuits

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 14 1/2 ounces low sodium tomato, canned, cut up
• 14 1/2 ounces low sodium tomato, canned, cut up
• 14 1/2 ounces low sodium tomato, canned, cut up
• 15 ounces garbanzo beans, canned, rinsed and drained
• 15 ounces kidney beans, canned, rinsed and drained
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1/2 cup apple juice or 1/2 cup apple cider
• 1/2 cup low sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon pepper
• 3/4 cup nonfat cheddar cheese, shredded
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup skim milk
• 1/4 cup low-fat sour cream

Recipe

• 1 stir together undrained tomatoes, garbanzo beans, kidney beans, celery, onion, apple juice, chicken broth, chili powder, garlic, oregano, and pepper in a 4 quart dutch oven or kettle. bring to boiling; reduce heat. sour cream biscuits: stir together both flours, baking powder, and salt in a medium bowl.
• 2 add milk and sour cream, stirring until just moistened.
• 3 drop biscuit dough in 8 mounds onto simmering soup mixture. cook, covered, about 12 minutes or until a toothpick inserted into biscuits comes out clean.
• 4 ladle soup into soup bowls.
• 5 place a biscuit on top of each serving and sprinkle with cheese.