This three bean chili with cornmeal dumplings recipe is a healthy and delicious meal for this fall season. Not only is this chili hearty, but it's also packed with tons of protein and fiber!
Ingredients:
Chili:
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 4 tbsp tomato paste
- 2 tbsp chili powder
- 1 28 oz. can crushed tomatoes
- 1 15.5 oz can kidney beans, drained and rinsed
- 1 15.5 oz can pinto beans, drained and rinsed
- 1 15.5 oz can black beans, drained and rinsed
- 3 cups water
- 1 tsp salt
- 1/2 tsp black pepper
Cornmeal Dumplings:
- 2/3 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 tsp baking powder
- 1/8 tsp salt
- ½ cup corn kernels
Directions:
1. For the chili, add oil to a large skillet and heat over medium heat. Add the onion and bell pepper and cook for 2-3 minutes. Then add the garlic and cook until ingredients are softened, about 5 minutes total. Add the tomato paste and chili powder. Stir until combined and cook for another minute.
2. Transfer the mixture to a 4- to 6-quart slow cooker. Add in crushed tomatoes, the three beans, and water. Season with salt and pepper. Cover and cook on Low for 6 to 8 hours.
3. For the dumplings, combine the all-purpose flour, cornmeal, baking powder, and salt in a bowl. Start this around 45 minutes-1 hour before the chili is done. Mix in the corn, milk, and oil until combined. The dumpling mixture will be thick.
4. Change the slow cooker to the High setting and spoon the batter over the chili. Cover and cook until the dumplings are firm, about 45 minutes to an hour depending on the slow cooker. Serve and enjoy!
