CHILI WITH CORNBREAD DUMPLINGS

Chili With Cornbread Dumplings image

Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.

Provided by lisar

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

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Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 lb lean ground beef
1 cup oats
1 (15 ounce) can pinto beans, drained
1 (28 ounce) jar spaghetti sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups chicken broth
1 cup cheddar cheese, shredded
1 (8 ounce) box corn muffin mix

Steps:

Preheat oven to 400.
In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
Add ground beef and cooked until browned. Add oats and incorporate well.
Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

Nutrition Facts : Calories 725.4, Fat 27.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 1542.3, Carbohydrate 82.5, Fiber 13.3, Sugar 21.9, Protein 38.1