Southwestern Stew with Corn Dumplings

This was a super easy recipe that the whole family loved!

prep time: 15 minutes  start to finish: 40 minutes

Yield: 4 servings

1 tbsp vegetable oil

1 large onion, chopped (about 1 cup)

2 cups peeled sweet potatoes or butternut squash

1 cup frozen whole kernel corn 

1 (15-16 oz) can garbanzo beans, drained and rinsed

1 (16 oz) jar chunky-style salsa (2 cups)

1 cup water

1/4 tsp ground cinnamon

1 pouch (6.5 oz) golden corn muffin and bread mix (like Jiffy)

1/2 cup skim milk

1 tbsp vegetable oil

1 tbsp roasted sunflower nuts, if desired

1. Heat oven to 425 F. In oven proof dutch oven, heat 1 tbsp oil over the medium-high heat. Add onion; cook about 5 mins, stirring occasionally, until crisp-tender. Stir in sweet potatoes, corn beans, salsa, water and cinnamon. Heat to boiling, stirring occasionally.

2. In small bowl, mix corn muffin mix, milk and 1 tbsp oil. Stir in nuts, if desired. Drop dough by 8 spoonfuls onto vegetable mixture.

3. Bake, uncovered 20-25 mins or until toothpick inserted in center of dumplings comes out clean.

** Because I was serving this stew with Grilled Avocado and Cheese Sandwiches, I did not make the corn dumplings, and the stew was still delicious! Preparing it w/o the milk makes this recipe vegan.**

* recipe courtesy of Betty Crocker Easy Everyday Vegetarian