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Chili With Cornbread Dumplings
Chili:
1 pound ground turkey breast
2 onions, chopped
3 garlic cloves, minced
1 tsp cumin
¼ 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
Dumplings:
1 1/3 cups reduced fat bisquick
1/3 cup cornmeal
¼ cup reduced fat cheddar cheese
¼ tsp cumin
¼ tsp chili powder
1/3 cup 2% milk
¼ cup corn kernels
Paprika
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 bisquik, 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.
"That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce."
Duke of Escars, 17th century
The Ozette potato was introduced by the Spanish Explorers in the 1700s to the NW Coastal Indian Tribes. The original seed was obtained from Anna Cheeka, Maka Indian of the Neah Bay Tribe where it is still grown today. The Ozette is one of the tastiest of all fingerlings. Classic in appearance with pale gold skin and creamy yellow flesh. The slightly nutty, earthy flavor comes through beautifully when lightly steamed or sautéed.
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