Vegetables & Sides

Chili With Biscuits

Name: Chili With Biscuits
Total time: 57 min
Yield: 8 servings
Cuisine: Vegetables & Sides
Ingredients: 1 (14.5 oz) can diced tomatoes, undrained; 1 (14.5 oz) can garbanzo beans, drained; 1 (14.5 oz) can kidney beans, drained; 1 1/2 cups celery, chopped; 1 1/2 cups onion, chopped; 1 1/2 cups apple cider; 2 cups low-sodium chicken broth; 1 Tbsp chili powder; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp black pepper; 1 cup nonfat cheddar cheese, shredded; 1/2 cup all-purpose flour; 1/4 cup whole wheat flour; 3/4 tsp baking powder; 1/2 tsp salt; 1/2 cup skim milk; 1 1/2 Tbsp low-fat sour cream

A hearty bean chili simmered with apple cider and topped with tender sour cream biscuit dumplings.

57 minutes

Serves 8

Dinner

Contains common allergens

Dairy Wheat

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Instructions

4 steps

1
In a 4-quart Dutch oven, stir together the undrained tomatoes, garbanzo beans, kidney beans, celery, onion, apple cider, chicken broth, chili powder, garlic powder, oregano, and pepper. Bring to a boil, then reduce the heat to a simmer.

2
Make the sour cream biscuits: in a medium bowl, stir together the all-purpose flour, whole wheat flour, baking powder, and salt. Add the milk and sour cream, stirring just until moistened.
3
Drop the biscuit dough in 8 mounds onto the simmering chili. Cover and cook for about 12 minutes, until a toothpick inserted into a biscuit comes out clean.
4
Ladle the chili into bowls, place a biscuit on top of each serving, and sprinkle with the shredded cheddar cheese.

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