Chili With Tortilla Dumplings Recipes

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SHEET PAN TURKEY CHILI WITH CORNBREAD "DUMPLINGS"



Sheet Pan Turkey Chili with Cornbread

A different way to prepare chili and cornbread! This is a bit on the spicier side, so go easy on the chili powder and jalapenos for a milder version. This really fills up the sheet pan to the top, but don't worry, it will fit! If you're worried about spills, place aluminum foil on the oven rack before baking.

Provided by Kim

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h25m

Yield 8

Number Of Ingredients 31

1 pound lean ground turkey
1 large onion, chopped
1 orange bell pepper, chopped
4 cloves garlic, roughly chopped
1 celery stalk, chopped
2 tablespoons vegetable oil
salt and ground black pepper to taste
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (15.5 ounce) can no-salt added dark kidney beans, undrained
1 ½ cups low-sodium chicken broth
1 (6 ounce) can tomato paste
1 cup frozen corn
4 tablespoons sliced jarred jalapenos
1 tablespoon molasses
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¼ cups cornmeal
¾ cup whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
3 tablespoons vegetable oil
3 tablespoons honey
1 egg
1 cup shredded sharp Cheddar cheese
2 green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
  • Crumble ground turkey and place onto one half of the sheet pan. Place onion, bell pepper, garlic, and celery on the other half of the sheet pan. Drizzle both with oil, and season with salt and pepper.
  • Bake in the preheated oven, stirring once, until meat is cooked through and vegetables are soft, about 15 minutes.
  • Meanwhile, place diced tomatoes, kidney beans, chicken broth, tomato paste, corn, jalapenos, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir until well combined. Carefully pour mixture over the turkey and vegetables, and gently stir to combine.
  • Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8 dollops of the batter over the top of the chili. Sprinkle each "dumpling" with Cheddar cheese.
  • Carefully return sheet pan to the hot oven, and bake until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Allow to cool for 10 minutes. Sprinkle with sliced green onions just before serving.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 60.7 g, Cholesterol 86.4 mg, Fat 21.3 g, Fiber 8.9 g, Protein 26.9 g, SaturatedFat 6.9 g, Sodium 997.7 mg, Sugar 16.5 g

CHILI WITH CORN DUMPLINGS



Chili with Corn Dumplings image

Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1 1/2 lbs lean ground beef
3/4 cup chopped onion
1 can (15.25 oz) whole kernel corn, undrained
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick™ mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

Steps:

  • Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
  • Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

Nutrition Facts : Calories 490, Carbohydrate 54 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 12 g, TransFat 1 1/2 g

CHILI AND DUMPLINGS



Chili and Dumplings image

This is the chili I always make because its easy and very tasty! This time I added cheddar cheese dumplings ontop because I thought it went perfectly with this chili! Plus, I just LOVE dumplings! =)

Provided by Lillian Russo

Time 2h15m

Number Of Ingredients 24

CHILI INGREDIENTS:
3 Tbsp butter
4 large clove garlic - minced
2 lb 93% lean ground beef
2 tsp kosher salt
1/4 c dry red wine - not cooking wine
1 tsp sugar
1-15 oz can crushed tomatoes
1 large white or yellow onion - chopped
1 large green bell pepper - seeded and chopped
3-15 oz cans small red kidney beans - drained and rinsed
3 Tbsp chili powder
1 tsp cumin
1/2 - 1 tsp cayenne pepper - according to your taste
1 tsp dried cilantro leaves
1 bay leaf
CHEDDAR CHEESE DUMPLINGS:
1 c flour
2 tsp baking powder
1/2 tsp dried oregano
1/2 tsp kosher salt
1/2 c whole milk
1 large egg - beaten
3/4 c shredded cheddar cheese

Steps:

  • 1. In a very large skillet or saucepan, over medium heat, saute onions, garlic and green pepper in the butter, until tender. Stir often.
  • 2. Add ground beef and cook until completely browned. Stir and chop up the ground beef as it brownes.
  • 3. Now add all remaining ingredients and cook until heated through, then lower heat med/low. Stir well. Cover and cook for 1 1/2 hours.
  • 4. Now make the dumplings by combining all the dry ingredients in a medium bowl. Then add in the milk, shredded cheddar and beaten egg. Stir until just combined but still lumpy.
  • 5. Drop by the spoonful ontop of the chili. Cover and continue to cook for another 25 minutes. This makes about 8 dumplings.
  • 6. Spoon into serving bowls and serve warm with more shredded cheddar cheese ontop.

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