Hearty Veggie Chili With Bread Bowls

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.