Turkey Chili With Corn Dumplings
|Olive oil||2 Tablespoon|
|Ground turkey||1 Pound|
|Chopped onions||1 Cup (16 tbs)|
|Canned stewed tomatoes||32 Ounce, undrained, cut up (Two 16 Ounce Cans)|
|Canned kidney beans||31 Ounce, undrained (Two 15 1/2 Ounce Cans)|
|Canned garbanzo beans||15 Ounce, undrained|
|Canned tomato sauce||15 Ounce|
|Canned sweet corn||11 Ounce, undrained (Golden)|
|Chopped jalapeno||1 , seeded and chopped|
|Chili powder||2 Teaspoon|
|All purpose/Unbleached/self-rising flour||1 Cup (16 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Canned sweet corn||7 Ounce, drained (Golden)|
Heat oil in 5-quart Dutch oven or large saucepot over medium-high heat.
Add turkey and onions; cook until turkey is browned, stirring occasionally.
Add remaining chili ingredients; mix well.
Reduce heat; simmer uncovered 30 minutes to blend flavors, stirring occasionally.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, cornmeal and baking powder; blend well.
In small bowl, combine milk and 7-oz. can corn; mix well.
Add to dry ingredients; stir until dry ingredients are just moistened.
Drop dough by rounded tablespoonfuls onto hot chili.
Cover tightly; simmer 15 to 20 minutes or until dumplings are fluffy and no longer doughy on bottom.