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Turkey Chili With Cornmeal Dumplings
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- #94839
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
nonstick cooking spray
1 pound ground turkey breast
3 cups water
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cans (14.5 ounce size) whole tomatoes, undrained
1 can (19 ounce size) red kidney beans, rinsed and drained
1 package (10 ounce size) frozen whole kernel corn
1 can (6 ounce size) tomato paste
2/3 cup all-purpose flour
2/3 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces, chilled
2 tablespoons fresh parsley, minced
2/3 cup skim milk
directions
Coat a Dutch oven with cooking spray and place over medium heat until hot. Add turkey, and cook until browned, stirring to crumble. Drain.
Add water and next 10 ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Combine flour and next 3 ingredients. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in parsley. Add milk and stir just until dry ingredients are moistened.
Drop batter by tablespoonfuls into hot chili. Simmer, uncovered, for 10 minutes. Cover and cook an additional 10 minutes or until done.
added by
Gorgot
nutrition data
457 calories, 11 grams fat, 67 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
July 28, 2009
I'm pretty sure this is the same recipe I use and had first gotten through Cooking Light. I usually skip the dumplings and have made it over and over; everyone loves this recipe. It's a quick, healthy, easy meal.