Hearty Veggie Chili With Bread Bowls

• 2 (11 1/2 ounce) cans V8 picante vegetable juice
• 1 (15 1/2 ounce) can red kidney beans
• 1 (15 ounce) can black beans
• 1 (14 1/2 ounce) can tomatoes and green chilies, diced
• 1 cup zucchini, chopped
• 23 cup onion, chopped
• 12 teaspoon ground cumin
• 1 (17 1/3 ounce) can refrigerated biscuits
• shredded cheddar cheese (optional)
• sour cream (optional)

1. In large saucepan over medium-high heat, bring
2. all ingredients except biscuits, cheese, and sour cream to a boil.
3. Reduce heat, cover, and simmer for
4. 20 minutes, stirring occasionally.
5. Coat outsides of eight 6-ounce custard cups with no-stick cooking spray; place upside-down on ungreased jellyroll
6. pans.
7. Separate dough into 8 biscuits; pat each into
8. 4 1/2-inch round.
9. Place 1 round of dough over outside of each prepared cup; press to fit over bottom and sides of cups.
10. Bake in 375F oven until deep golden brown, 14 to 16 minutes.
11. Carefully remove biscuit bowls from custard cups.
12. Place bowls right-side up.
13. Spoon chili into each biscuit bowl.
14. If desired, top with cheese and sour cream.

vegetable juice, red kidney beans, black beans, tomatoes, zucchini, onion, ground cumin, refrigerated biscuits, cheddar cheese, sour cream

Taken from www.food.com/recipe/hearty-veggie-chili-with-bread-bowls-283185 (may not work)