Chili With Cornbread Dumplings
1 pound ground turkey breast
2 onions, chopped
3 garlic cloves, minced
1 tsp cumin
1/4 tsp ground red pepper
1 28 oz. Can diced tomatoes
2 15 oz cans kidney beans, rinsed and drained
1 8 oz can tomato sauce
1 small can diced green chile peppers
1 1/3 cups bisquick
1/3 cup cornmeal
1/4 cup reduced fat cheddar cheese
1/4 tsp cumin
1/4 tsp chili powder
1/3 cup 2% milk
1/4 cup corn kernels
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. Stir in the tomatoes (with juice), beans, tomato sauce, and chile peppers (with juice). Bring to a boil.
Reduce heat, cover & simmer.
TO MAKE DUMPLINGS: In large bowl, stir together bisquick, cornmeal, cheese, and seasonings.
In a 1 cup measure, combine the milk and corn. Pour into the cornmeal mixture and mix, just until moistened.
Drop the dumplings by heaping tablespoons onto the chili, covering the surface, but with a little chili showing between dumplings. Sprinkle with paprika.
Cover and simmer gently for 30 minutes or until toothpick inserted in a dumpling comes out clean.