Chili With Cornbread Dumplings

Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  large onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon  vegetable oil
• 1  lb lean ground beef
• 1  cup oats
• 1 (15 ounce) can pinto beans, drained
• 1 (28 ounce) jar  spaghetti sauce
• 2  tablespoons chili powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 2  cups chicken broth
• 1  cup cheddar cheese, shredded
• 1 (8 ounce) box  corn muffin mix

Directions

1. Preheat oven to 400.
2. In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
3. Add ground beef and cooked until browned. Add oats and incorporate well.
4. Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
5. Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
6. Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.