Anita's Tried & True Heart Healthy Recipes

Chili With Corn Dumplings

Adapted from
10 servings

2 lbs ground chicken breast skinless 1/2 tsp salt 
1 c onions, chopped Dumplings: 
15 ozs canned corn 1 1/3 c low-fat baking mix 
14 1/2 ozs stewed tomatoes, undrained 2/3 c cornmeal 
15 ozs no-salt-added tomato sauce 1/3 c fat-free milk 
2 tbsps chili powder  
Reserve half cup corn; set aside. In a large saucepan cook chicken and onions until chicken is no longer pink. Add remaining corn with liquid, tomatoes, tomato sauce, chili powder, and salt. Heat to boiling; reduce heat. Meanwhile, to prepare dumplings, combine baking mix, cornmeal, milk, and reserved corn. Mix just until crumbly. Drop dough into 16 one ounce balls onto simmering chili. Cook, uncovered over low heat for 15 minutes. Cover and cook ten minutes more, or until dumplings are dry to the touch.
Nutritional Analysis per serving (10 servings total)
Calories 278   %CFF 15 %
Total Fat 5 g   Saturated Fat 0.3 mg
Protein 25 g   Cholesterol 52 g
Carbohydrates 34 g   Sodium 516 mg
Sugars 6 g   Fiber 4 g

4.5 WW Points
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