Spicy Mexican Chili with Chicken Nugget Dumplings
Warm up your dinner table with this bold and comforting Spicy Mexican Chili with Chicken Nugget Dumplings—a creative twist on a classic favorite. This vibrant chili is packed with smoky spices like cumin, chili powder, smoked paprika, and a hint of cayenne, perfectly balanced by rich tomatoes, hearty black and kidney beans, and a savory broth. But the real star of the show? The fluffy, cheese-infused dumplings made with everyone’s guilty pleasure—crispy chicken nuggets! These bite-sized dumplings soak up the flavorful chili while adding an irresistible texture. Ready in just an hour, this crowd-pleaser is a fun and easy weeknight dinner idea that’s sure to impress. Perfect for fans of spicy comfort food, kid-friendly recipes, and anyone looking to elevate traditional chili with a playful, cheesy twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 4 cups chicken stock
- 12 pieces frozen chicken nuggets
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
Add minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Stir and cook for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another minute.
Add the diced tomatoes, black beans, kidney beans, and chicken stock. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to allow flavors to meld.
While the chili simmers, prepare the chicken nugget dumplings. Preheat the oven and bake the frozen chicken nuggets according to the package instructions, then set aside to cool slightly.
In a medium mixing bowl, combine the flour, baking powder, and salt. Mix well.
Gradually add the milk to the dry mixture, stirring until a thick batter forms. Fold in the shredded cheddar cheese.
Cut the cooked chicken nuggets into quarters and gently fold them into the batter.
Increase the heat under the chili to medium-low. Using a tablespoon, drop spoonfuls of the chicken nugget dumpling batter onto the surface of the simmering chili.
Cover the pot with a lid and cook for 12-15 minutes, or until the dumplings are fluffy and cooked through.
Serve the chili hot, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 6435 mg | 280% | |
| Total Carbohydrate | 399.4 g | 145% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 52.5 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1750 mg | 135% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 5518 mg | 117% | |
*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.
