Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Three Bean Chili With Dumplings (Crock Pot) Recipe
    Lost? Site Map

    Three Bean Chili With Dumplings (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs

    30 mins

    8 hrs 30 mins

    ellie_'s Note:

    Recipe source: Fresh from the Vegetarian Slow Cooker

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the chili

    For the dumplings


    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.

    Ratings & Reviews:

    • on February 17, 2014


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2009


      This recipe is a great vegetarian chili that even appeases the hardcore carnivores in our house! I use 2 onions and a whole pepper, as well as an extra can of kidney beans to make it a little chunkier and the results are always a win at my house.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2008


      You've got A GREAT CHILLI DISH here, although I did cut back on the chili powder & also used about 1 teaspoon of lemon pepper in place of the usual S&P! I especially enjoyed the cornmeal dumplings! Thanks for sharing it! [Tagged, made & reviewed in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Three Bean Chili With Dumplings (Crock Pot)

    Serving Size: 1 (492 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 690.6
    Calories from Fat 129
    Total Fat 14.3 g
    Saturated Fat 2.6 g
    Cholesterol 4.2 mg
    Sodium 986.4 mg
    Total Carbohydrate 113.7 g
    Dietary Fiber 29.9 g
    Sugars 9.2 g
    Protein 32.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites