Chili With Corn Meal Dumplings

• 1 lb. ground beef
• 1 c. chopped onion
• 1 c. chopped green pepper
• 1 (28 oz.) can tomatoes
• 1 Tbsp. chili powder
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/8 tsp. paprika
• 1 (15 oz.) can kidney beans, drained
• 2 c. Bisquick
• 2/3 c. milk
• 1 Tbsp. yellow cornmeal
• 3 c. chopped chicken breast
• 1 (15 oz.) black beans, rinsed and drained
• 2/3 c. canned diced tomatoes
• green chilies
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. pepper
• 1 (10 3/4 oz.) can fat-free cream of mushroom soup
• 1 (10 oz.) can fat-free cream of chicken soup
• vegetable cooking spray
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1 (10 oz.) enchilada sauce

1. Prep: 15 minutes. Cook: 20 minutes. Bake: 40 minutes.

ground beef, onion, green pepper, tomatoes, chili powder, salt, cayenne pepper, paprika, kidney beans, bisquick, milk, yellow cornmeal, chicken breast, black beans, tomatoes, green chilies, garlic powder, ground cumin, pepper, cream of mushroom soup, cream of chicken soup, vegetable cooking spray, shredded monterey jack cheese, enchilada sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53932 (may not work)