White Bean-Turkey Chili with Corn Bread Dumplings

A corn bread topper gives this zesty chili a homey touch. Turkey is a healthier alternative to the red meat.

White Bean-Turkey Chili with Corn Bread Dumplings Enlarge Image
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11 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
22 mins
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White Bean-Turkey Chili with Corn Bread Dumplings

Ingredients
1
pound cooked turkey
1
16 ounce jar chunky salsa
1
15 ounce can cannellini beans, rinsed and drained
1
teaspoon chili powder
2/3
cup water
1
8 1/2 ounce package corn bread mix
1
egg, lightly beaten
1/4
cup water
1/4
cup shredded cheddar cheese (1 ounce) (optional)
 
Slivered green onions (optional)
 
Chili powder (optional)

Directions

  1. Chop turkey. In a Dutch oven combine turkey, salsa, beans, chili powder, and the 2/3 cup water. Bring to boiling.
  2. Meanwhile, for dumplings, in a medium bowl mix together corn bread mix, egg, and the 1/4 cup water. Drop batter by large spoonfuls onto boiling chili.
  3. Cover; reduce heat and simmer for 10 to 15 minutes or until a wooden pick inserted into a dumpling comes out clean. To serve, top chili and dumplings with cheese, green onions, and chili powder, if desired.

Nutrition Facts

(White Bean-Turkey Chili with Corn Bread Dumplings)
    Per serving:
  • 555 kcal cal.,
  • 15 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 140 mg chol.,
  • 1618 mg sodium,
  • 64 g carb.,
  • 11 g fiber,
  • 4 g sugar,
  • 47 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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