Chili Chicken with Cornmeal Dumplings
One pot chicken chili with cornmeal dumplings - This easy Mexican recipe has a tasty cornbread topping that is cooked right on top of the chili!
Equipment
Ingredients
- 2 cups chicken cooked, chopped
- 15 ounces tomato sauce
- 30 ounces spicy chili beans in sauce undrained
- 1 cups corn kernels
- 2 cloves garlic
- 1 teaspoon chili powder
- 1½ cups Bisquick mix
- ½ cups cornmeal
- ⅔ cups milk
- ½ cups cheddar cheese shredded, 2 ounces
Instructions
- In a 4 or 6-quart Dutch Oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans, corn, and garlic. Heat to boiling; reduce heat to low.
- In a medium bowl, mix Bisquick mix, cornmeal, and milk until a 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.
- Serve with a dollop of sour cream.
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