Chili with Cornbread Dumplings
Warm up your kitchen with this hearty and comforting Chili with Cornbread Dumplings, the ultimate one-pot meal perfect for cozy nights. This recipe features a rich, perfectly spiced chili made with tender ground beef, two types of beans, and a medley of smoky seasonings, all simmered to perfection. But the real magic happens when fluffy, golden cornbread dumplings are steamed right on top, adding a comforting, slightly sweet contrast to the savory chili. With simple pantry staples and a total cook time of just over an hour, this dish is as convenient as it is satisfying. Serve it straight from the pot for a family-friendly dinner that's ideal for weeknights, game days, or any time you're craving a warm, soothing bowl of goodness. Don't forget to garnish with your favorite toppings like shredded cheese, sour cream, or fresh cilantro!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 large bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups beef broth
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 0.25 teaspoon salt (for dumplings)
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess grease, if necessary.
Add the diced onion, bell pepper, and minced garlic to the pot. Cook for 5-7 minutes until the vegetables are softened.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, black beans, kidney beans, and beef broth to the pot. Stir well and bring to a simmer.
Reduce the heat to low and let the chili simmer for 30 minutes, uncovered, stirring occasionally.
While the chili simmers, prepare the cornbread dumpling batter. In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt.
In a small bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
After the chili has simmered for 30 minutes, drop spoonfuls of the cornbread batter on top of the chili, covering the surface evenly. Cover the pot with a lid and allow the dumplings to steam for 15 minutes or until they are cooked through and fully set.
Remove the lid and serve the chili hot with the fluffy cornbread dumplings on top. Enjoy!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
