Hearty Veggie Chili With Bread Bowls |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You won't miss the meat in this chili! I like to top with fat free sour cream and fat free cheese. Ingredients:
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 |
2/3 cup onion, chopped |
1/2 teaspoon ground cumin |
1 (17 1/3 ounce) can refrigerated biscuits |
shredded cheddar cheese (optional) |
sour cream (optional) |
Directions:
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 375°F 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.
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