Chili with Tortilla Dumplings
Warm, hearty, and bursting with bold flavors, this Chili with Tortilla Dumplings is a comforting one-pot meal that combines the smoky spice of a classic chili with the unique twist of tender, fluffy dumplings made from tortillas. This recipe starts with a savory base of sautéed onions, bell peppers, and garlic, followed by the rich depth of ground beef, chili powder, cumin, and paprika. A medley of diced tomatoes, kidney beans, and black beans simmers to perfection, creating a thick, flavorful chili. The star of the dish, however, is the tortilla dumplings—crafted by folding strips of tortillas into a delicate batter, then steaming them atop the chili for a fluffy, melt-in-your-mouth finish. Ready in just an hour and perfect for feeding a crowd, this southwestern-inspired comfort food is ideal for weeknight dinners or cozy gatherings. Garnish with cheese, sour cream, or fresh cilantro for a personalized touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 medium bell pepper
- 3 garlic cloves
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 28 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 large flour tortillas
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons butter
- 0.5 cup milk
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion and bell pepper, and mince the garlic. Add them to the pot and sauté until softened, about 5 minutes.
Add the ground beef to the pot. Cook and break it apart with a spoon until browned, about 7 minutes.
Mix in the chili powder, cumin, and paprika, cooking for 1 minute to toast the spices.
Pour in the diced tomatoes, kidney beans, black beans, and broth. Stir everything to combine.
Add the salt and black pepper, then bring the chili to a simmer. Lower the heat and let it cook for 25 minutes, stirring occasionally.
While the chili is simmering, cut the tortillas into small 1-inch strips. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
Use a fork or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the milk until a sticky dough forms. Gently fold the tortilla strips into the dough.
Drop spoonfuls of the tortilla dumpling batter onto the surface of the simmering chili. Cover the pot with a lid and cook without lifting the lid for 15 minutes, or until the dumplings are fluffy and cooked through.
Serve the chili hot with dumplings on top. Garnish with toppings like shredded cheese, sour cream, or chopped cilantro if desired.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 8539 mg | 371% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 39.0 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 844 mg | 65% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 5674 mg | 121% | |
*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.
