Chili with Potato Dumplings

1 lb Ground beef
1 lb Ground turkey
1/2 c Chopped onion
1 cn (15 1/2 oz) kidney beans, rinsed and drained
1 cn (15 1/2 oz) mild chili beans, undrained
1/2 c Chopped green pepper
4 ts Chili powder
1 ts Salt
1 ts Paprika
1 ts Cumin seed
1/2 ts Garlic salt
1/2 ts Dried oregano
1/4 ts Crushed red pepper flakes
3 c Tomato-vegetable juice (V-8)

Dumplings:
1 c Mashed potato flakes
1 c Flour
1 tb Minced fresh parsley
2 ts Baking powder
1/2 ts Salt
1 c Milk
1 Egg, beaten

In a 5 qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

In a medium bowl, combine the first 5 dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Makes 8 servings (2 quarts).

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