Savory Bean Stew With Cornmeal Dumplings

Submitted by Adopted Parisian

"This is wonderful for these cool fall and winter nights. After a long day, you will come home to a hot and hearty meal!"

 

• Ready In: 10hrs 45mins
• Ingredients: 19

ingredients

• SOUP

• 3 cups chicken broth
• 1 (15 ounce) can black beans
• 1 (15 ounce) can red kidney beans
• 1 (15 ounce) can pinto beans
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
• 1 (10 ounce) package whole kernel corn
• 1 cup sliced carrot
• 1 cup chopped onion
• 1 (4 ounce) can diced green chili peppers
• 2 tablespoons instant chicken bouillon granules
• 1 -2 teaspoon chili powder
• 2 garlic cloves, minced

• DUMPLINGS

• 1⁄3 cup all-purpose flour
• 1⁄4 cup yellow cornmeal
• 1 teaspoon baking powder
• salt and pepper
• 1 egg white, beaten
• 2 tablespoons milk
• 1 tablespoon cooking oil

directions

1. In crockpot combine chicken broth, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2. At end of 10 hours, make dumplings: In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.
3. Drop dumpling mixture into 6 mounds atop the bubbling stew. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.).