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Vegetarian Chili with Biscuits

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 apple cider
1/2 cup low sodium 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 lowfat sour cream

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.


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