Chili With Biscuits

• 14 12 ounces low sodium tomato, canned, cut up
• 14 12 ounces low sodium tomato, canned, cut up
• 14 12 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
• 12 cup apple juice or 12 cup apple cider
• 12 cup low sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon garlic, minced
• 12 teaspoon dried oregano, crushed
• 14 teaspoon pepper
• 34 cup nonfat cheddar cheese, shredded
• 12 cup all-purpose flour
• 12 cup whole wheat flour
• 1 12 teaspoons baking powder
• 18 teaspoon salt
• 12 cup skim milk
• 14 cup low-fat sour cream

1. 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.
2. Bring to boiling; reduce heat.
3. Sour Cream Biscuits: stir together both flours, baking powder, and salt in a medium bowl.
4. Add milk and sour cream, stirring until just moistened.
5. Drop biscuit dough in 8 mounds onto simmering soup mixture.
6. Cook, covered, about 12 minutes or until a toothpick inserted into biscuits comes out clean.
7. Ladle soup into soup bowls.
8. Place a biscuit on top of each serving and sprinkle with cheese.

tomato, tomato, tomato, garbanzo beans, kidney beans, stalks celery, onion, apple juice, chicken broth, chili powder, garlic, oregano, pepper, cheddar cheese, flour, whole wheat flour, baking powder, salt, milk, lowfat sour cream

Taken from www.food.com/recipe/chili-with-biscuits-720 (may not work)