Easy Chicken Chili with Cornmeal Dumplings You’ll Crave All Winter

This Chicken Chili with Cornmeal Dumplings is the perfect marriage of comfort and flavor. Tender shredded chicken, hearty beans, and sweet corn come together in a rich, mildly spiced broth. But what really takes it over the top? The fluffy, golden cornmeal dumplings that cook right on top—soaking up all that savory goodness. It’s a cozy, one-pot wonder that feels indulgent without being heavy, ideal for chilly nights or satisfying weeknight dinners.

Why You’ll Love This Recipe

One-Pot Meal – Hearty chili and soft dumplings come together in a single dish.
Cornbread-Inspired Topping – Light cornmeal dumplings make this feel like chili meets comfort bake.
Protein-Packed – Lean chicken breast and beans give this dish staying power.
Perfectly Seasoned – Mild spices add flavor without overwhelming heat.

Ingredients

For the chili:

• 1 lb boneless, skinless chicken breast
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (14.5 oz) diced tomatoes
• 1½ cups low-sodium chicken broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp chili powder
• ¼ tsp smoked paprika
• Salt and pepper, to taste
• 1 tsp olive oil

For the dumplings:

• ½ cup yellow cornmeal
• ¼ cup all-purpose flour
• ½ tsp baking powder
• ⅛ tsp salt
• 1 egg white
• ¼ cup unsweetened almond milk (or low-fat milk)

Instructions

Cook the Chicken Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.

Simmer the Chili
Add chicken breast, diced tomatoes, beans, corn, broth, and spices. Stir to combine. Bring to a boil, then reduce to a simmer and cover. Cook for 15–20 minutes or until chicken is fully cooked through.

Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the chili and stir. Taste and adjust seasonings as needed.

Make the Dumpling Batter
In a small bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in the egg white and milk until just combined. Do not overmix.

Add Dumplings and Finish Cooking
Drop spoonfuls of the dumpling batter onto the surface of the simmering chili (you should get about 6 dumplings). Cover and let cook for 12–15 minutes, or until dumplings are firm and cooked through. Avoid lifting the lid too often to keep the steam in.

Serve and Enjoy
Ladle chili into bowls with a dumpling or two on top and serve hot.

Nutritional Information (Per Serving)

Calories: 265
Protein: 26g
Fat: 5g
Carbohydrates: 29g
Fiber: 6g
Sugar: 4g

Tips for Success

• Don’t Overmix the Dumplings – Mix until just combined for the fluffiest texture.
• Keep the Lid On – Dumplings cook best in steam, so resist peeking.
• Adjust Heat Levels – Like it spicy? Add a pinch of cayenne or chopped green chilies.
• Great for Leftovers – Store extra portions in the fridge for up to 3 days.

Why This Recipe Works

This dish brings together the warmth of chili and the nostalgic comfort of cornbread in a lighter, nutritious format. The dumplings absorb the chili’s flavors while staying tender and slightly crisp on top, making every spoonful a mix of texture and taste. Balanced, filling, and comforting—this is how wholesome meals should feel.

Chicken Chili with Cornmeal Dumplings is the ultimate cozy meal. It’s hearty enough to satisfy big appetites, light enough to enjoy anytime, and special enough to serve to guests. With bold flavor, soft dumplings, and simple prep, it’s a dish you’ll want to make again and again.