Chicken Chili with Cornbread Dumplings

Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6

Ingredients

Chili

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) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
teaspoon ground cumin

Dumplings

1 1/3
cups Original Bisquick™ mix
2/3
cup yellow cornmeal
2/3
cup milk
1
teaspoon chili powder
  • 1 In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
  • 2 Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
  • 3 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.

Expert Tips

Use a deli-roasted chicken for a quick way to get the chicken for this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
65mg
65%;
Sodium
1160mg
1160%;
Total Carbohydrate
61g
61%
(Dietary Fiber
7g
7%
  Sugars
6g
6%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
10%;
Iron
25%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.