One-Pot Chicken Chili with Cornmeal Dumplings
Timesaving ingredients make this flavorful chili-cornbread combo easy to prepare—and its bold, bright flavors make it easy to eat.
Why This Recipe Works
Timesaving ingredients make this one-pot chili-cornbread combo easy to prepare, and its bold, bright flavors make it easy to eat. We first softened an onion and a poblano chile in a Dutch oven before stirring in garlic; cumin; chicken broth; a can of creamy cannellini beans; a can of pleasantly chewy, ultracorny hominy; and a cup of jarred green salsa, which, in addition to roasted tomatillos, contains green chiles, onions, and cilantro for even more flavor. We then stirred in 3 cups of cooked rotisserie chicken and simmered the chili for just a few minutes until the flavors came together. Taking inspiration from chicken and dumplings, we dropped dollops of easy stir-together cornmeal biscuit batter on top of the hot chili and transferred the pot to a 450-degree oven, where the dumplings could rise and cook through without turning soggy.
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