You are here

Turkey Chili With Corn Dumplings

admin's picture
For chili
  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
  Cumin 1 Teaspoon
  Pepper 1 Teaspoon
For dumplings
  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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (20 votes)