Three Bean Chili With Dumplings (Crock Pot) |
|
 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
|
Recipe source: Fresh from the Vegetarian Slow Cooker Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1/2 green bell pepper, chopped |
2 garlic cloves, minced |
3 tablespoons tomato paste |
1 tablespoon chili powder (more or less depending on how hot you want your chili) |
1 (28 ounce) can tomatoes, crushed |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can red kidney beans, drained and rinsed |
1 1/2 cups water |
1 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup flour |
1/3 cup yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon chives, minced |
1/8 teaspoon salt |
1/3 cup corn kernel, thawed if frozen |
1/2 cup milk |
2 tablespoons olive oil |
Directions:
1. In a large skillet over medium heat, heat the oil and then add the onions, bell pepper and garlic, cover and cook until softened (3-5 minutes). Stir in tomato paste and chili powder and cook about 1 minute longer.
2. Transfer mixture to slow cooker.
3. Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.
4. To make the dumplings: combine first 5 ingredients (flour -salt) in a bowl. Stir in remaining ingredients (corn - oil) until combined. DO NOT OVERMIX.
5. Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.
6. Cover and cook on high for 30-45 minutes or until dumplings are cooked through.
|
|