Vegetarian Chili with Biscuits
Ingredients
- 14 1/2 ounce low sodium tomato, canned, cut up
- 14 1/2 ounce low sodium tomato, canned, cut up
- 14 1/2 ounce low sodium tomato, canned, cut up
- 15 ounce garbanzo beans, canned, rinsed and drained
- 15 ounce kidney beans, canned, rinsed and drained
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1/2 cup apple juice or apple cider
- 1/2 cup low sodium broth
- 2 teaspoon 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 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup skim milk
- 1/4 cup lowfat sour cream
Instructions
Stir together undrained tomatoes, garbanzo beans, kidney beans, celery, onion, apple juice, 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. Add milk and sour cream, stirring until just moistened. 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. Ladle soup into soup bowls. Place a biscuit on top of each serving and sprinkle with cheese.