Chili with Cornbread Dumplings

Chili:

1 package Morning Star Farms Vegetarian Ground Crumbles or 1 can Loma Linda Vegeburger
2 onions, chopped
3 garlic cloves, minced
1 tsp cumin
1/4 tsp ground red pepper
1 28 oz. Can diced tomatoes
2 15 oz cans kidney beans, rinsed and drained
1 8 oz can tomato sauce
1 small can diced green chile peppers

Dumplings:
1 1/3 cups bisquick
1/3 cup cornmeal
1/4 cup reduced fat cheddar cheese
1/4 tsp cumin
1/4 tsp chili powder
1/3 cup 2% milk
1/4 cup corn kernels
Paprika

Coat a dutch oven with nonstick spray or a bit of oil and warm over medium high heat. Add the onions and garlic, cook until desired doneness. Add MSF Ground Crumbles and brown for about 5 minutes. Add the seasonings. Stir in the tomatoes (with juice), beans, tomato sauce, and chile peppers (with juice). Bring to a boil. Reduce heat, cover & simmer.

Meanwhile, in large bowl, stir together Bisquick, cornmeal, cheese, and seasonings. In a 1 cup measure, combine the milk and corn. Pour into the cornmeal mixture and mix, just until moistened. Drop the dumplings by heaping tablespoons onto the chili, covering the surface, but with a little chili showing between dumplings. Sprinkle with paprika. Cover and simmer gently for 30 minutes or until toothpick inserted in a dumpling comes out clean.

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