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Chili with Potato Dumplings

Chili with Potato Dumplings
Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life. -Shirley Marshall, Michigantown, Indiana
8 ServingsPrep: 25 min. Cook: 55 min.

Ingredients

  • 1 pound ground beef
  • 1 pound ground turkey
  • 1/2 cup chopped onion
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) mild chili beans, undrained
  • 1/2 cup chopped green pepper
  • 4 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups V8 juice
  • DUMPLINGS:
  • 1 cup mashed potato flakes
  • 1 cup all-purpose flour
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten

Directions

  • In a Dutch oven, cook the beef, turkey and onion until meat is no
© Taste of Home 2013

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Chili with Potato Dumplings (continued)

Directions (continued)

  • longer pink; drain. Add the next 11 ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  • In a large bowl, combine the first five dumpling ingredients. Add
  • milk and egg; stir just until moistened. Let stand for 3 minutes.
  • Drop by tablespoonfuls into simmering chili. Cover and cook for 15
  • minutes. Yield: 8 servings (2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 449 calories, 16 g fat (6 g saturated fat), 97 mg cholesterol, 1,333 mg sodium, 45 g carbohydrate, 7 g fiber, 30 g protein.
© Taste of Home 2013