Spicy Mexican Chili With Chicken Finger Dumplings Food

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SPICY MEXICAN CHILI



Spicy Mexican Chili image

If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.

Provided by FeedMePlz

Categories     Vegan

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups dried red kidney beans
5 cups water
1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
2 teaspoons garlic, bottled
1 (7 ounce) can green chilies, chopped
1 (28 ounce) can tomatoes, chopped
1 cup tomato sauce
1 tablespoon chili powder
1 tablespoon oregano, ground
1 tablespoon cumin, ground
1/4 teaspoon red pepper, crushed
1/8 teaspoon cayenne pepper
1 bunch green onion, chopped
1/2 cup cilantro, chopped
2 teaspoons lime juice
Tabasco sauce

Steps:

  • Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
  • Serve over rice. Make extra for next day's breakfast.

Nutrition Facts : Calories 287.5, Fat 1.7, SaturatedFat 0.3, Sodium 264.4, Carbohydrate 55.4, Fiber 14, Sugar 10.5, Protein 17.4

SPICY CHICKEN AND DUMPLINGS



Spicy Chicken and Dumplings image

Make and share this Spicy Chicken and Dumplings recipe from Food.com.

Provided by moonfyreart

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
5 -10 potatoes
1 (16 ounce) can cream of chicken soup
32 ounces chicken broth
3 cups water (depending on pan size)
1 tablespoon mccormick's szechwan seasoning (adjust to desired heat)
1 tablespoon weber's kick'n chicken seasoning (adjust to desired heat)
2 1/2 cups Bisquick
2/3 cup milk

Steps:

  • Slice the chicken and potatoes into 2 inch chunks. Combine the chicken, potatoes, cream of chicken, chicken broth, and both seasonings in a large pan. Judge by the size of your pan how much more water need be added. Set stove top burner to medium and let it cook for about 30 minutes. Check on softness of potatoes. Once the potatoes are close to soft or are soft turn the heat up to high. In a bowl combine the bisquick and milk. Stir to doughy ball forms. When the soup pan is boiling spoon small eat spoon sizes of the Dumplings into the pot. Cook for 10 to 15 minutes. Continuosly stirring and dunking the dumplings under the broth. Dumplings when done will have a fluffy, doughy outer edge but the center will look like a cooked biscuit. Turn off heat and let set for 5 to 10 minutes for the soup to thicken. Then serve.

MEXICAN CHICKEN AND DUMPLINGS



Mexican Chicken and Dumplings image

Make and share this Mexican Chicken and Dumplings recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, peeled and diced (8 oz.)
1 green bell pepper, rinsed, stemmed, seeded, and diced
1 garlic clove, peeled and minced
3 lbs skinless chicken thighs
1 (15 ounce) can fat-skimmed chicken broth
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) can red enchilada sauce
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons chopped pickled jalapeno chilies
3 tablespoons butter, melted
3/4 cup milk

Steps:

  • Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
  • Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
  • Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
  • Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.

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