Ingredients

  • Chili
  • 1 large sweet yellow onion, choppped
  • ½ small green or red bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 3 Tablespoons tomato paste
  • 1 Tablespoon chili powder, or more to taste
  • 1 28-ounce can crushed tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 ½ cups water
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Dumplings
  • ⅔ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon fresh chives, minced
  • ⅛ teaspoon salt
  • ½ cup fresh or frozen corn kernels
  • ½ cup + 1 Tbs. soy or rice milk
Keywords
crockpot, soups, main dish, beans/legumes, MWL
MacGourmet downloadThree-Bean Chili with Chive-Flecked Cornmeal Dumplings. To import, drag image to your MacGourmet recipe box.

Directions

1. Saute onion and pepper with chili powder in non-stick pan sprayed with a little oil until soft. Stir in tomato paste. Put into slow cooker. Add beans, tomatoes, water. Cook on low for 6-8 hours. (We had to cook it in 1/2 the time once, so we set it on High for 3-4 hours and it was fine)

2. To make the dumplings, combine the flour, cornmeal, baking powder, chives, and salt in a medium-size bowl abot 45 minutes before serving time. Stir in the corn and milk until just combined. Do not overmix.

3. Turn the slow cooker to High and drop the batter by the spoonful onto the hot chili. (it looks weird, but it will work!) Cover and cook on High until the dumplings are cooked through, 30-40 minutes. Serve immediately.

For a nice variation, use cilantro instead of chives.

For MWL, I wouldn't worry about the small amount of flour in the dumplings. They add such a nice richness and texture to the chili.

Source

Servings/Yield