Three Bean Chili With Dumplings (Crock Pot)

Recipe source: Fresh from the Vegetarian Slow Cooker

• Ready In: 9 hrs
• Serves: 4-6

Ingredients

• 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

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. Transfer mixture to slow cooker.
3. Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.
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. Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.
6. Cover and cook on high for 30-45 minutes or until dumplings are cooked through.