Spicy Mexican Chili with Chicken Dumplings

Ingredients:

• 2 cans (440 g each) pinto beans
• 340 g of ready-to-eat frozen chicken nuggets (defrosted)
• 1/2 cup milk
• 2 tablespoons of vegetable oil
• 1 tbsp. chili powder
• 1 jar of salsa, or 450 grams of ready-made sauce
• 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 hands or the back of a knife, scrape half the breading off the nuggets. Discard any excess breading. Place the nuggets in a bowl with milk and tear them into smaller pieces using your hands.
2. Place 1 can of pinto beans and their liquid in a food processor. Process until smooth. Transfer to a bowl and set aside. Don't wash the processor; you'll use it again to make the chicken dumplings.
   
   Heat the oil in a large saucepan over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and refried beans. Stir. Bring to a boil, then reduce the heat. Simmer until thickened, about 10 minutes.
3. Meanwhile, prepare the dumplings. Place the chicken nuggets and beaten egg in a food processor. Process until the mixture has a lumpy consistency (like canned tuna). Transfer the mixture to a bowl and stir in the cornstarch.
   
   Add the remaining beans from the second can, along with the liquid, to the pan. Then add the nugget batter, heaping teaspoons at a time, to make 24 dumplings. Cover the pan and cook until the dumplings are cooked through, 5-7 minutes.
   
   To serve, divide the chili among 6 bowls. Top with sour cream and garnish with cilantro leaves.