Spicy Chili with Chicken Nugget Dumplings

Ingredients:

• 350g frozen cooked chicken fingers or nuggets, defrosted
• 0.5 cups of milk
• 2 x 430g cans pinto beans
• 2 tablespoons of vegetable oil
• 1 tbsp. chili powder
• 1 jar (450 g) of salsa
• 4 cups chicken broth
• 1 large egg, beaten
• 3 tablespoons cornstarch
• 1/3 cup sour cream
• 1/4 cup fresh cilantro leaves

Preparation:

1. Using your fingers or the back of a knife, scrape half the breading off the chicken fingers/nuggets. Place them in a bowl with milk and use your hands to break the chicken into small pieces.
2. Place 1 can of pinto beans, along with the liquid, into the bowl of a food processor. Blend until smooth. Transfer to a bowl and set aside. Do not wash the food processor.
3. Heat vegetable oil in a large saucepan over medium heat. Add chili powder and cook, stirring constantly, until fragrant, about 2 minutes. Add salsa and cook for 2 minutes. Add chicken broth and bean puree. Stir. Bring to a boil, then reduce heat. Simmer until slightly thickened, about 10 minutes.
4. Meanwhile, make the chicken finger dumplings. Place the chicken fingers and egg in the bowl of a food processor. Blend until a thick puree forms. Transfer the puree to a mixing bowl and add the cornstarch.
5. Add the remaining can of beans and their liquid to the chili pot. Then add 1 teaspoon of the chicken mixture to the pot, enough to make about 24 dumplings. Cover and cook until the dumplings are cooked through, 5-7 minutes.
6. To serve, divide the chili into 6 bowls. Top with a spoonful of sour cream and a sprinkle of cilantro leaves.