CHICKEN CHILI WITH CORNBREAD DUMPLINGS
Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
- Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
- Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 65 mg, Fiber 7 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 1 g
CHILI CHICKEN WITH CORNMEAL DUMPLINGS
Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
- In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
- Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.
Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 12 g, TransFat 0 g
MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
SPICY MEXICAN CHILI WITH CHICKEN NUGGET DUMPLINGS
This recipe is from the Food Network site, and was apparently created on Chopped. It's a weird recipe that I'd love to make soon. "Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa."
Provided by rpgaymer
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
- Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
- Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
- Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
- Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
- To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.
Nutrition Facts : Calories 355.9, Fat 10.7, SaturatedFat 3.3, Cholesterol 40.5, Sodium 1007.3, Carbohydrate 47.9, Fiber 14.3, Sugar 3.8, Protein 19.3
SPICY MEXICAN CHILI
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Provided by FeedMePlz
Categories Vegan
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
- Serve over rice. Make extra for next day's breakfast.
Nutrition Facts : Calories 287.5, Fat 1.7, SaturatedFat 0.3, Sodium 264.4, Carbohydrate 55.4, Fiber 14, Sugar 10.5, Protein 17.4
MEATBALL CHILI WITH DUMPLINGS
My family enjoys this delicious recipe-it's like a spicy meatball stew with dumplings!-Sarah Yoder, Middlebury, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour. , Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans. , Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.
Nutrition Facts : Calories 475 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1523mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
SPICY CHILE CASSEROLE
This is a good substitute for chicken enchiladas, and is somewhat spicy.
Provided by Beverly
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
- Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 23.1 g, Cholesterol 52.7 mg, Fat 15.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 7.4 g, Sodium 526.1 mg, Sugar 3.9 g
SPICY CHILI WITH CORNMEAL DUMPLINGS
Add a little spice to your life. This recipe for chili with savory cornmeal dumplings has a bit of a kick.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Brown meat with green peppers, onions and garlic in large skillet.
- Stir in tomatoes, steak sauce, taco seasoning mix, cumin and red pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 15 min., stirring occasionally.
- Meanwhile, prepare corn muffin mix with milk and egg as directed on package for muffins. Drop 8 mounds of batter onto chili mixture; cover. Simmer 10 min. (Do not lift lid.) Serve topped with cheese and onions.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 11 g, Protein 22 g
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