Turkey Chili With Cornbread Dumplings - cooking recipe

Ingredients

None None Dumplings
1 cup instant polenta
1 cup self-rising flour
2 tsp baking powder
1/3 cup cold butter, chopped
2/3 cup milk
2 oz cheddar, grated
None None Turkey Chili
2 tbsp olive oil
1 None onion, peeled, chopped
1 None red pepper, deseeded, chopped
4 cloves garlic, crushed
1 3/4 lbs ground turkey
2 tsp all-purpose flour
1/2 tsp ground cumin
1 tbsp dried oregano
1 tsp chili powder
1 tbsp smoked paprika
1/2 cup chicken stock
1 cup tomato puree
1 tbsp sugar
2 x 14 oz cans red kidney beans, drained and rinsed

Preparation

Preheat oven to 425\u00b0F.
For the dumplings, place polenta, flour, baking powder and butter in a food processor and season to taste. Pulse to fine breadcrumb consistency. Transfer to a mixing bowl and make a well in the center. Add milk and cheese and stir until just combined. Set aside to rest.
Meanwhile, heat olive oil in a Dutch oven over medium-high heat. Cook onion and pepper for 5 mins. Add garlic and cook for 1-2 mins. Add turkey and cook for 5 mins, or until browned.
Sprinkle flour, cumin, oregano, chili powder and paprika over turkey mixture and cook for 2 mins. Add stock and stir well to disperse flour.
Stir in tomato puree, sugar and kidney beans. Season to taste. Bring to a simmer, then remove from heat and stir.
Using a spoon, roll cornbread mixture into dumplings and place on top of chili. Bake for 40 mins, or until dumplings are cooked and golden.