Chili and cornbread make a deliciously dynamic duo, so it only makes sense to put them together in one pot, which is exactly what we’ve done in this week’s quick and easy White Chicken Chili with Cornbread Dumplings.

Traditional red chili can be an all-day affair, starting with braising beef in a deeply flavorful sauce made from a mixture of dried red chiles. The flavor is intense and the dish is rich, which is just what I’m looking for — sometimes.

Other times I’m looking for a less time-consuming, lighter way to bring chiles and protein together in a stew, and that’s when I turn to white chicken chili.

In this recipe, poblano (the fresh version of dried ancho chiles) and jalapeño chiles are sautéed with onions, garlic and chili powder to make a bright Southwestern-flavored base. Navy beans are added, because I like beans in my chili. They work well, as they tend to hold their shape, but any white bean will work.

Side note: I know beans in chili can be controversial, but this isn’t Texas, and there’s no beef in this dish. So please, hold the comments.

All the stew needs is a few minutes on simmer to allow the flavors to marry and that gives you just enough time to mix up the dumplings.

If you think beans in your chili is a stretch, hold onto your cowboy boots, because I’m about to tell you to mix together a dough made with flour, cornmeal and buttermilk and drop it by the spoonful into your pot.

As you can tell, this recipe brings together two comfort food favorites — chicken and dumplings and chili — in one Dutch oven. The result is an ultra-warming dish of familiar flavors that will scratch that chili itch without keeping you in the kitchen for hours, making it a great choice for dinner any day of week.

White Chicken Chili with Cornbread Dumplings

Serves 6.

Soft, tender cornbread dumplings surrounded by a nicely spiced white chili will warm you from the inside out. From Meredith Deeds.

For the chili:

2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium poblano chiles, stemmed, seeded and chopped
1 medium jalapeño, seeded and finely chopped
3 cloves garlic, finely chopped
½ tsp. salt
1 tbsp. chili powder
½ tsp. freshly ground pepper
2 (15.5-oz.) cans navy or cannellini beans, rinsed and drained
4 c. chicken broth
3 c. shredded cooked chicken
1 tbsp. lime juice

For the dumplings:

1 ½ c. all-purpose flour
½ c. cornmeal
2 tbsp. granulated sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. buttermilk, chilled
½ c. (1 stick) unsalted butter, melted and cooled
Sour cream, for garnish
Thinly sliced jalapeños, for garnish
Cilantro leaves, for garnish
Lime wedges

Directions

Heat olive oil in a 5-quart Dutch oven over medium-high heat. Cook onion and poblano and jalapeño chiles until softened, 4 to 6 minutes. Add garlic, salt, chili powder and pepper. Cook, stirring, for 30 seconds, or until fragrant.

Add beans and chicken broth to pot and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.

Meanwhile, in a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a measuring cup, stir together melted butter and buttermilk until thick and lumpy. Add to the dry ingredients and stir just until combined. The mixture will be quite thick.

Add the shredded chicken and lime juice to the chili pot. Taste and season with more salt and pepper if needed. Return chili to a simmer.

Drop rounded tablespoons of dumpling dough on top of the chili. Cover and simmer for 10 to 12 minutes, or until dumplings are cooked through. Ladle into serving bowls. Garnish with sour cream, jalapeño slices, cilantro and serve lime wedges on the side.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram at @meredithdeeds.