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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 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 lowfat sour cream
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. 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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Vegetarian Chili with Biscuits