Chicken Chili With Cornbread Dumplings Food

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CHICKEN CHILI WITH CORNBREAD DUMPLINGS



Chicken Chili with Cornbread Dumplings image

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

3 cups cubed cooked chicken
1 1/2 cups water
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) navy beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 1/3 cups Original Bisquick™ mix
2/3 cup yellow cornmeal
2/3 cup milk
1 teaspoon chili powder

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

PORK-BEAN CHILI WITH CORN DUMPLINGS



Pork-Bean Chili With Corn Dumplings image

Provided by Food Network Kitchen

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 22

1 pound dried black beans, picked over (about 2 cups)
1 teaspoon dried thyme
3 bay leaves
10 cloves garlic (6 smashed; 4 minced)
2 tablespoons vegetable oil
1 large onion, diced
3 tablespoons chili powder
1/4 cup ancho chile powder
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
2 14-ounce cans Mexican-style diced tomatoes with green chiles
3 pounds boneless pork shoulder (Boston butt), trimmed and cut into 3/4-inch pieces
Kosher salt
1 bunch cilantro, leaves only
Juice of 2 limes, plus lime wedges for serving
Shredded cheddar cheese, for topping
Sour cream, for serving (optional)
2 cups masa harina (instant corn flour)
2 tablespoons unsalted butter, melted
Kosher salt

Steps:

  • Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3 inches. Add the thyme, bay leaves and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho chile powder, paprika, oregano, cumin and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes.
  • Transfer the tomato mixture to the pot with the beans. Add the pork and 1 teaspoon salt and stir to combine. Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if needed.) Discard the bay leaves.
  • Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 teaspoon salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape. Cover with plastic wrap until the chili is ready.
  • Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes. Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.

CHICKEN AND CORN CHILI



Chicken and Corn Chili image

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Provided by Sarah Jane

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 12h15m

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Steps:

  • Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
  • About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
  • Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g

CHILI CHICKEN WITH CORNMEAL DUMPLINGS



Chili Chicken with Cornmeal Dumplings image

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

2 cups cut-up cooked chicken
1 can (15 oz) tomato sauce
2 cans (15 oz each) spicy chili beans in sauce, undrained
1 can (7 oz) whole kernel corn, undrained
1 1/2 cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

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

CHILI WITH CORNBREAD DUMPLINGS



Chili With Cornbread Dumplings image

Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.

Provided by lisar

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 lb lean ground beef
1 cup oats
1 (15 ounce) can pinto beans, drained
1 (28 ounce) jar spaghetti sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups chicken broth
1 cup cheddar cheese, shredded
1 (8 ounce) box corn muffin mix

Steps:

  • Preheat oven to 400.
  • In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
  • Add ground beef and cooked until browned. Add oats and incorporate well.
  • Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
  • Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
  • Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

Nutrition Facts : Calories 725.4, Fat 27.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 1542.3, Carbohydrate 82.5, Fiber 13.3, Sugar 21.9, Protein 38.1

CHILI WITH CORNBREAD TOPPING



Chili with Cornbread Topping image

Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/3 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup cornbread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.

CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY



Chipotle Chili And Cornbread Dumplings Recipe by Tasty image

Here's what you need: ground beef, kosher salt, black pepper, ground cumin, chilli powder, smoked paprika, cayenne, large onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, beef broth, chopped tomato, black beans, red kidney bean, apple cider vinegar, cornmeal, flour, baking powder, salt, eggs, honey, buttermilk

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 24

2 lb ground beef
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoon smoked paprika, ground
1 teaspoon cayenne
1 large onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
12 oz tomato paste
2 cups beef broth
12 oz chopped tomato, 1 can
15 oz black beans, 1 can
15 oz red kidney bean, 1 can
1 tablespoon apple cider vinegar, optional
1 cup cornmeal
1 cup flour
1 teaspoon baking powder
1 pinch salt
2 eggs
¼ cup honey
½ cup buttermilk

Steps:

  • In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
  • Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
  • In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
  • Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
  • Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
  • Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
  • Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
  • Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
  • Serve with cheddar cheese, sour cream, and sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 16 grams

CHICKEN CHILI (WITH CORNBREAD)



Chicken Chili (with Cornbread) image

I made the Marie Callendar's cornbread from the packet (we live in Scotland and they don't have cornmeal here for me to make my own from scratch!) and I was trying to toss all of our leftover food to make dinner; this was the very yummy result.

Provided by AHales

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3 chicken breasts
1 tablespoon olive oil
1/2 small white onion
1/2 green bell pepper
1 garlic clove, minced
1 (8 ounce) can chopped Italian tomatoes
1 (8 ounce) can lentils
1 dash Worcestershire sauce
1/2 teaspoon paprika
2 tablespoons chili powder
salt and pepper

Steps:

  • Saute onion and garlic in olive oil until soft.
  • Add chicken breasts (cut into pieces) with 1/2 tablespoon of the chili powder and stirfry until cooked through.
  • Add bell pepper and cook until soft.
  • Meanwhile, in another skillet add tomatoes and lentils with the 1 1/2 remaining tablespoons of the chili powder, 1/2 teaspoon paprika, dash of Worchestershire sauce, and salt and pepper to taste, over low heat.
  • Once chicken is cooked add it to the bean/tomato mixture and cook for a further 5 minutes.
  • Add more salt and pepper or spices according to preference.
  • Serve over 1 piece of cornbread split into two.

Nutrition Facts : Calories 312.6, Fat 14.4, SaturatedFat 3.5, Cholesterol 69.6, Sodium 139.9, Carbohydrate 17.5, Fiber 7.1, Sugar 3.6, Protein 29.1

CORN BREAD-TOPPED CHICKEN CHILI



Corn Bread-Topped Chicken Chili image

After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.-Nicole Filizetti, Grand Marais, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 19

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

Steps:

  • In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

Nutrition Facts :

GREEN-CHILE CHICKEN AND DUMPLINGS



Green-Chile Chicken and Dumplings image

Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 17

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
2 cups chopped poblano chiles (from 2 large)
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1/2 teaspoon dried thyme
1 1/4 teaspoons chili powder
1 1/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup frozen corn
6 tablespoons chopped cilantro, plus more for serving
1/3 cup finely ground cornmeal
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.

SLOW COOKER TURKEY CHILI WITH CORNBREAD DUMPLINGS RECIPE BY TASTY



Slow Cooker Turkey Chili With Cornbread Dumplings Recipe by Tasty image

Here's what you need: ground turkey, medium yellow onion, red bell pepper, yellow bell pepper, garlic, tomato sauce, black beans, pinto bean, frozen corn, chili powder, ground black pepper, kosher salt, large eggs, unsalted butter, whole milk, light brown sugar, all-purpose flour, yellow cornmeal, baking powder, kosher salt, shredded cheddar cheese, jalapeño, fresh cilantro, green onion

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 lb ground turkey
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cloves garlic, minced
28 oz tomato sauce, 1 can
15 oz black beans, 1 can, drained and rinsed
15 oz pinto bean, 1 can, drained and rinsed
1 cup frozen corn, thawed
2 teaspoons chili powder
1 teaspoon ground black pepper
2 teaspoons kosher salt
2 large eggs
3 tablespoons unsalted butter, melted
3 tablespoons whole milk
2 tablespoons light brown sugar
1 cup all-purpose flour
1 cup yellow cornmeal, fine
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup shredded cheddar cheese
1 jalapeño, sliced
¼ cup fresh cilantro, chopped
2 tablespoons green onion, sliced

Steps:

  • Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
  • Cook on low for 6-8 hours or high for 4 hours.
  • Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
  • Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
  • Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
  • If using, garnish the chili with jalapeño, cilantro, and green onions.
  • Enjoy!

Nutrition Facts : Calories 673 calories, Carbohydrate 83 grams, Fat 22 grams, Fiber 15 grams, Protein 38 grams, Sugar 14 grams

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

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CHILI WITH CORNBREAD DUMPLINGS - THAT'S MY HOME
1/4 tsp chili powder 1/3 cup 2% milk 1/4 cup corn kernels Paprika. TO MAKE THE CHILI: Coat a dutch oven with nonstick spray and warm over medium high heat. Add the turkey to the pot and cook, stirring to break up the meat, until crumbly and brown. Add the onions and garlic, cook until desired doneness. Add the seasonings.
From thatsmyhome.recipesfoodandcooking.com


GREEN CHICKEN CHILI WITH CORNMEAL DUMPLINGS - COOK LIKE JAMES
For the chili: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion, poblano, pepper, and salt and cook until vegetables have softened, 5 to 7 minutes. Stir in garlic and cumin and cook until fragrant, about 1 minute. Increase heat to medium-high.
From cooklikejames.com


SLOW COOKER WHITE CHICKEN CHILI WITH CORNBREAD DUMPLINGS
STEP 2 Add the eggs, melted butter and milk and stir with a wooden spoon to combine. Fold in the grated cheese and roll into 7-8 dumplings. STEP 3 Place the dumplings over the chili, allowing some space for them to rise. Place a towel over your crockpot to stop condensation, cover with the lid and cook for an hour on HIGH or until the dumplings ...
From supergoldenbakes.com


CHICKEN CHILLI WITH CORNBREAD DUMPLINGS — THE WOODBINE
I've just returned from a stint in London, which was a wonderful mish mash of fun. Muddy walks with the deer in Richmond Park at twilight and potterings around eclectic nurseries selling £2 lavender plants next to £2,000 antique chandeliers were balanced out by rainbow-fueled late nights in Soho and
From thewoodbineonline.com


CHILI CHICKEN WITH CORNMEAL DUMPLINGS - RECIPE | COOKS.COM
Stir in corn and beans. Heat to boiling; reduce heat to low. Mix Bisquick, 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 and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted.
From cooks.com


CHICKEN & CORNMEAL DUMPLINGS RECIPE - EATINGWELL
Chop chicken; return to mixture in cooker. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker. Step 4. Prepare dumpling dough: Stir together 1/4 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder and dash salt in a medium bowl. Combine 1 egg white, 1 tablespoon fat-free milk and 1 tablespoon canola oil in ...
From eatingwell.com


10 BEST CHICKEN CHILI RECIPES | YUMMLY
The Best Chicken Chili Recipes on Yummly | Quick White Bean Chicken Chili, Slow Cooker Chicken Chili, Chicken Chili With Cheddar Cornbread Dumplings ... Chicken Chili with Cheddar Cornbread Dumplings Yummly. chicken broth, milk, shredded cheddar cheese, chopped fresh cilantro and 22 more. 20 Minute White Chicken Chili …
From yummly.com


CHILI CHICKEN WITH CORNMEAL DUMPLINGS - FEELS LIKE HOME™
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.
From feelslikehomeblog.com


CHICKEN WITH CORNMEAL DUMPLINGS (IN ONE PAN!) - RACHEL COOKS®
Add flour, cornmeal, finely chopped herbs, baking powder, a hint of sugar and salt, and butter to a bowl. Blend the butter into the flour with your fingers or a pastry cutter. It should resemble coarse crumbs. Pour in buttermilk, just enough to moisten the dry ingredients, and mix everything together.
From rachelcooks.com


ONE-POT CHILI WITH CORNBREAD DUMPLINGS [VEGAN, GLUTEN-FREE]
To Make the Cornbread Dumplings: Preheat your oven to 375°F. In a mixing bowl, add cornmeal, flour, powder, sugar, milk, and your prepared flax eggs. Whisk to combine well. Using a …
From onegreenplanet.org


WHITE CHICKEN CHILI WITH CILANTRO LIME CORNBREAD DUMPLINGS
This White Chicken Chili with Cilantro Lime Cornbread Dumplings is a fun twist you'll love! Dec 24, 2020 - There's nothing better than hearty chili in the winter. Pinterest
From pinterest.ca


SLOW COOKER TURKEY CHILI WITH CORNBREAD DUMPLINGS
Slow cooker chili is the MVP of weeknight dinners. This version takes it even further with cornbread dumplings. Want more easy back-to-school recipes? Get the
From newbieto.com


WHITE CHICKEN CHILI WITH CORNBREAD DUMPLINGS | RECIPE
The cornbread dumplings make it amazing! Apr 23, 2020 - White Chicken Chili with Cornbread Dumplings is much better than the average white chicken chili. Pinterest
From pinterest.ca


WHITE CHICKEN CHILI WITH CORNBREAD DUMPLINGS | RECIPE
Jul 30, 2014 - White Chicken Chili with Cornbread Dumplings is much better than the average white chicken chili. The cornbread dumplings make it amazing! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


CHILI WITH CORNBREAD DUMPLINGS RECIPE - FOOD NEWS
2 tbsp. milk. 1 tbsp. cooking oil. In a small mixing bowl, stir together flour, cornmeal, baking powder, salt and pepper. In a medium mixing bowl, combine egg white, milk and oil.
From foodnewsnews.com


SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS RECIPE
Cover and cook on low until pork is fall-apart tender, about 6 hours. Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired. For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside.
From seriouseats.com


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