Blonde Turkey Chili with Cornmeal Dumplings

Would have to say that growing up in a big Mexican family, the traditional foods prepared did not include chili. Of course "Chile con Carne" and "Tortillas de Maiz" for sure, but chili came along when we moved to Texas in 1979. It was hard for me to appreciate all the things I would take away with me while I lived In Texas, but now I see, and appreciate the time I spent there. This recipe lets the ground turkey shine, and with the addition of canellini beans, makes for a light, creamy, but super tasty chili dish!!

Ingredients:

1 pound ground turkey
1 medium white onion, diced
3 cloves garlic, minced
1 serrano chile, minced
1 poblano pepper, diced
2 Anaheim peppers, roasted and diced
1 cup tomatillo salsa
2 tablespoons ketchup
2 tablespoons cumin, separated
1/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon oregano
1/2 teaspoon chili powder
Pinch of cayenne pepper
Pinch of black pepper
Salt
1 large can of white beans, drained(about 3 cups)
1 bay leaf
1 1/2 to 2 cups chicken broth
2 tablespoons masa harina combined with 1/4 cup water
Olive oil

For Dumplings:
1/3 cup flour
1/3 cup corn meal
1 teaspoon salt
1 teaspoon baking powder
1 egg white
1/4 cup lowfat milk

For Tomatillo Salsa:
4 tomatillos
1 serrano chile
1/4 of medium white onion
Salt

I love how with just a few minutes of cooking time, these dumplings cook up, nice and light.

Directions:

1. Remove the husks from tomatillos and rinse. In a microwave-safe bowl, combine the tomatillos, 1/4 white onion, and serrano pepper. Cover with a paper towel and cook in microwave for 6 to 7 minutes. Remove from microwave and let cool slightly.
2. Heat 2 tablespoons of olive oil to medium heat, add the onions and cook for 6 to 7 minutes. Add the garlic, chile serrano and a pinch of salt and pepper, cook for another 2 minutes. Add the ground turkey, season with 1 tablespoon cumin, granulated garlic, paprika, oregano, chili powder, cayenne pepper, 1 teaspoon salt and pinch of pepper. Stir well to combine and add a touch more olive oil, cook for 4 to 5 minutes.
3. Transfer the tomatillo mixer to the blender, add 1/2 teaspoon salt and blend until smooth. Add the salsa to the chili, along with the beans, 1 1/2 cups chicken broth, bay leaf, diced poblano, roasted Anaheim pepper, 1 tablespoon cumin, 2 tablespoon ketchup, and a pinch of salt. Bring to a boil, reduce heat, cover and continue cooking for 20 to 25 minutes. Add other 1/2 of chicken broth if chili seems to dry.
4. While the chili is simmering, in a medium bowl, combine the flour, cornmeal, baking powder and salt, stir to combine. In a small bowl combine the milk and egg white, whisk to combine. Add milk mixture to cornmeal mixture: stir just until combined. Using two spoons, drop cornmeal dumplings dough into 8 to 10 mounds on top of simmering chili. Cover and simmer for 10 to 12 minutes or until toothpick inserted into center of dumpling comes out clean. (Do not lift cover during cooking.) Yields 8 to 10 servings. Garnish with smoked paprika, chopped cilantro, and shredded cheese.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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