Chili with Potato Dumplings Recipe

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Chili with Potato Dumplings Recipe
Chili with Potato Dumplings Recipe photo by Taste of Home
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Chili with Potato Dumplings Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 55 min.

Ingredients

  • 1 pound ground beef
  • 1 pound ground turkey
  • 1/2 cup chopped onion
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 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 5-qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
In a medium bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Yield: 8 servings (2 quarts).
Originally published as Chili with Potato Dumplings in Country Woman September/October 1995, p31

Nutritional Facts

1 cup: 449 calories, 16g fat (6g saturated fat), 97mg cholesterol, 1333mg sodium, 45g carbohydrate (7g sugars, 7g fiber), 30g protein.

  • 1 pound ground beef
  • 1 pound ground turkey
  • 1/2 cup chopped onion
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 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
  1. In a 5-qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  2. In a medium bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Yield: 8 servings (2 quarts).
Originally published as Chili with Potato Dumplings in Country Woman September/October 1995, p31

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