Good Housekeeping UK//Hearst Owned

Chilli and dumplings

A fun and easy recipe that the whole family will enjoy.

By The GH Kitchen TeamPublished: 15 October 2013

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

516

Ingredients

1 Tbsp. vegetable oil
1 red onion, finely chopped
1 red pepper, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
750 g (1lb 11oz) lean beef mince
2tbsp tomato purée
1 tsp. smoked or normal paprika
2 x 400 g tins of chopped tomatoes
400 g tin kidney beans, drained and rinsed
Large handful fresh coriander, optional, roughly chopped

For the cornbread dumplings

100 g (3 1/2oz) instant dry polenta
100 g (3 1/2oz) plain flour
1 tsp. bicarbonate of soda
150 g (5oz) sour cream
1 large egg

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. In a large casserole (not too deep) or pan heat the oil over medium heat and fry the onion, pepper and chilli until the veg is softening - about 5min. Turn up the heat and add the mince and fry (stirring frequently) until all the mince is well browned and any liquid has evaporated.
2. Step 2
  Stir in the tomato purée, paprika, tinned tomatoes, kidney beans and plenty of seasoning. Bring up to the boil and check the seasoning.
3. Step 3
  Meanwhile in a medium bowl mix together the polenta, flour, soda and some seasoning. Quickly mix in the sour cream and egg until just combined. Drop tablespoons of the batter on the chilli mixture.
4. Step 4
  Cook in the oven for 20min or until a toothpick inserted into the corn bread dumplings comes out clean. Garnish with coriander, if you like, and serve immediately.

Per Serving:

Calories: 516
Fibre: 6 g
Total carbs: 44 g
Sugars: 11 g
Total fat: 20 g
Saturated fat: 8 g
Protein: 42 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time