Three Bean Chili With Dumplings (Crock Pot)

• For the chili
• olive oil↗1 tablespoon
• onion, chopped↗1
• green bell pepper, chopped1⁄2
• garlic cloves, minced↗2
• tomato paste↗3 tablespoons
• chili powder (more or less depending on how hot you want your chili)↗1 tablespoon
• (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
• water↗1 1⁄2 cups
• salt↗1 teaspoon
• pepper↗1⁄4 teaspoon
• For the dumplings
• cup flour↗2⁄3
• cup yellow cornmeal↗1⁄3
• teaspoons baking powder↗2
• teaspoon chives, minced1
• teaspoon salt↗1⁄8
• cup corn kernel, thawed if frozen↗1⁄3
• cup milk↗1⁄2
• tablespoons olive oil↗2

Step-by-step instructions

1. 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. 2

   Transfer mixture to slow cooker.

3. 3

   Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.

4. 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. 5

   Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.

6. 6

   Cover and cook on high for 30-45 minutes or until dumplings are cooked through.