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Chicken Chili with Cornbread Dumplings
Chicken Chili with Cornbread Dumplings
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Prep Time:
15 minutes
Total Time:
30 minutes
Delicious chili and cornbread ready in 30 minutes - dig in!
Ingredients:
  • 1 teaspoon ground cumin
  • 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 oz) Old El Paso™ Chopped Green Chiles
  • 1 1/3 cups Original Bisquick™ mix
  • 2/3 cup yellow cornmeal
  • 2/3 cup milk
  • 1 teaspoon chili powder
Instructions:
  • In a 5-quart nonstick Dutch oven, cook chili ingredients over medium-high heat until bubbly, stirring occasionally.
  • In a medium bowl, mix dumpling ingredients until a soft dough comes together.
  • Spoon 6 rounded dollops of dough into the simmering chili. Lower the heat to medium-low, cover, and cook for 13 to 15 minutes until the dumplings are dry.

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