Name: Chili With Potato Dumplings
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound ground beef; 1 onion, diced; 2 garlic cloves, minced; 1 red bell pepper, diced; 1 can (14 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 2 tablespoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; 2 large potatoes, peeled and boiled; 1 egg; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
Add the diced onion, garlic, and red bell pepper. Cook for another 5 minutes until the vegetables are softened.
Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, salt, and pepper. Reduce heat to low and let the chili simmer for about 30 minutes, stirring occasionally.
Meanwhile, prepare the potato dumplings. In a bowl, mash the boiled potatoes until smooth.
Add the egg, breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper to the mashed potatoes. Mix well until all ingredients are combined.
Shape the potato mixture into small balls, about 1 inch in diameter.
Gently place the dumplings on top of the simmering chili. Cover and cook for an additional 15-20 minutes, allowing the dumplings to cook through.
Once the dumplings are cooked and the chili is thick and flavorful, remove from heat.
Serve the Chili With Potato Dumplings hot, garnished with freshly chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

You may have missed