"You Won't Miss the Meat" Chili with Cornbread Dumplings

We've actually had a bit of cold weather this year so we have enjoyed more soups and stews than in times past.  My people love chili.  I mean they love it. They also love cornbread so I had the idea to combine the two.  We eat meatless most Fridays, so we make our chili with a 9 bean mix instead of meat.  Only Sunshine and the Dear Hubby miss the meat; really it tastes great either way.

To make the chili:

1# 9 bean soup mix (discard seasonings)
   (Cook beans according to package directions.  Do NOT add remaining ingredients until the beans are soft)

When beans are cooked or nearly so, add:

2.5 T chili powder;
1 tsp Oregano
1 tsp Cumin
1.5 t salt; 
1/2 tsp Cayenne (or omit if too spicy)
1/4 tsp. powdered ginger (helps with "repeating")
2- 16oz cans diced tomatoes, un-drained; 
1 can (16 oz) tomato sauce
2 cloves garlic, minced
6 oz. of beer

Heat til bubbly; reduce heat, cover, simmer 30 minutes.

To make the cornbread dumplings:
1 packaged corn muffin mix
1 egg
Milk (as directed on package, less 25%) or buttermilk (my preference)

Reduce the amount of milk called for on the package by 1/4th.  Mix all three ingredients, then drop by 1/4 cup scoops onto the top of the chili.  Increase heat long enough to return the chili to a boil; reduce heat, cover, and simmer 15-20 minutes until the dumplings are done.

Here is the chili when I first added the dumplings:

And here is the delicious finished product.  I think our chili will always have cornbread dumplings from now on.