Chili With Biscuits

• Ready In: 57 mins
• Serves: 8

Ingredients

• 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

• SOUR CREAM BISCUITS

• 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

Directions

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.