Turkey Chili With Cornbread Dumplings

• 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

1. Preheat oven to 425u0b0F.
2. 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.
3. 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.
4. Sprinkle flour, cumin, oregano, chili powder and paprika over turkey mixture and cook for 2 mins. Add stock and stir well to disperse flour.
5. Stir in tomato puree, sugar and kidney beans. Season to taste. Bring to a simmer, then remove from heat and stir.
6. 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.

dumplings, instant polenta, flour, baking powder, cold butter, milk, cheddar, turkey chili, olive oil, onion, red pepper, garlic, ground turkey, flour, ground cumin, oregano, chili powder, paprika, chicken stock, tomato puruee, sugar, red kidney beans

Taken from recipes-plus.com/api/v2.0/recipes/29617 (may not work)