How I love Fall time for all of the fabulous soups, stews and chilis. There is nothing like a huge bowl with biscuits, bread or dumplings. I thought this recipe would be just the one to start off the Fall with. It has a little bit of a kick and that's what makes it fun and festive. This wonderful recipe was found in a Bisquick cookbook. You know the ones you find at the checkout counter of the grocery store. It has so many fantastic recipes in it. I can't wait to try more. I did modify it a bit to fit the items that were in my pantry and my freezer.
Chicken Chili with Cornbread Dumplings
Chili:
3 cups of cubed cooked chicken
1 1/2 cups of water
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (15 oz.) Great Northern Beans
1 can of corn, undrained
1/2 bag of frozen mixed color peppers (red, green and yellow - pretty)
1 can (4.5 oz.) of chopped green chiles
1 tsp. ground cumin
Dumplings:
1 1/3 cups original Bisquick mix
2/3 cup yellow cornmeal
2/3 cup milk
1 tsp. chili powder
In 5 quart nonstick Dutch oven, heat all chili ingredients over medium-high heat, stirring occasionally, until bubbly *(I really didn't know what a dutch oven was until I went to my local Target and found one in the pot and pan aisle. I actually had one at home without even realizing it. Think a deep set pan that has a lid. Pretty basic.)
In medium bowl, stir all dumpling ingredients until soft dough forms.
Drop dough by 8 rounded spoonfuls onto simmering chili. Reduce heat to medium-low. Cover; cook 13 to 15 minutes or until dumplings are dry. (They expand quite a bit as well, so don't be alarmed.)
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