Bean Stew With Cornmeal-Cheddar Dumplings

This is a hearty vegetable stew. Adjust all seasonings to taste.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 2  large onions, chopped
• 2 -3  tablespoons  fresh minced garlic
• 3 -5  tablespoons  oil
• 1 -2  jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper)
• 1  large red bell pepper, seeded and chopped
• 1  large yellow bell pepper, seeded and chopped
• 3 -4  tablespoons chili powder
• 1  teaspoon cumin
• 2  teaspoons oregano
• 1 (28 ounce) can whole tomatoes (chopped and undrained)
• 2  small zucchini (chopped into about 1-inch pieces)
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can black beans, undrained
•  salt and pepper

• CORNMEAL DUMPLINGS

• 1⁄2 cup flour
• 1⁄2 cup cornmeal
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 2  tablespoons Crisco shortening
• 1⁄3 cup  grated cheddar cheese
• 1⁄2 cup half-and-half cream (or milk)
• 1⁄4 teaspoon cayenne pepper (optional or to taste)

Directions

1. In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
2. Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
3. In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
4. Cut in the shortening until crumbly.
5. Stir in the shredded cheese.
6. Add in half and half cream; stir JUST until moistened.
7. Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.