Recipe by ellie_
Recipe source: Fresh from the Vegetarian Slow Cooker
Top Review by rpgaymer
This is probably the first vegetarian chili that I've enjoyed. Most are just too sweet and just taste like a vegetarian stew, but this one doesn't. I added a 1/4 cup of peanut better, which thickened the chili and made it taste meaty (seriously, try it!) and left out the tomato paste, which I hate using. I also added chopped celery, serrano peppers and Adobo seasoning. The dumplings were delicious as well and really made the dish special. I will be making this again, for sure.
For the chili
- 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
For the dumplings
- 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 See How It's Made
- 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.
- Transfer mixture to slow cooker.
- Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.
- To make the dumplings: combine first 5 ingredients (flour -salt) in a bowl. Stir in remaining ingredients (corn - oil) until combined. DO NOT OVERMIX.
- Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.
- Cover and cook on high for 30-45 minutes or until dumplings are cooked through.