Chili With Biscuits

20 ingredients
8 steps

Ingredients

  • 14 12 ounces low sodium tomato, canned, cut up
  • 14 12 ounces low sodium tomato, canned, cut up
  • 14 12 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
  • 12 cup apple juice or 12 cup apple cider
  • 12 cup low sodium chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon garlic, minced
  • 12 teaspoon dried oregano, crushed
  • 14 teaspoon pepper
  • 34 cup nonfat cheddar cheese, shredded
  • 12 cup all-purpose flour
  • 12 cup whole wheat flour
  • 1 12 teaspoons baking powder
  • 18 teaspoon salt
  • 12 cup skim milk
  • 14 cup low-fat sour cream

Directions

  1. 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.
  2. 2
    Bring to boiling; reduce heat.
  3. 3
    Sour Cream Biscuits: stir together both flours, baking powder, and salt in a medium bowl.
  4. 4
    Add milk and sour cream, stirring until just moistened.
  5. 5
    Drop biscuit dough in 8 mounds onto simmering soup mixture.
  6. 6
    Cook, covered, about 12 minutes or until a toothpick inserted into biscuits comes out clean.
  7. 7
    Ladle soup into soup bowls.
  8. 8
    Place a biscuit on top of each serving and sprinkle with cheese.

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