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Chicken Chili with Cornbread Dumplings

Chicken Chili with Cornbread Dumplings
  • Prep 15 min
  • Total 30 min
  • Servings 6
Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.
Updated March 4, 2012

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) 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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
19%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
1160mg
49%
Potassium
520mg
15%
Total Carbohydrate
61g
20%
Dietary Fiber
7g
30%
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
25%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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