Chili With Biscuits
A hearty bean chili simmered with apple cider and topped with tender sour cream biscuit dumplings.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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