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Cornbread Dumpling Bean Chili
Andre Lewis

Cornbread Dumpling Bean Chili

Soft cornbread dumplings steam right on top of a red bean chili, giving you bowl and bread in the same crock. They need high heat and an hour with the lid closed. Peeking releases the steam, and gummy centers are the result.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 30 oz canned kidney beans drained and rinsed
  • 15 oz canned black beans drained and rinsed
  • 28 oz canned crushed tomatoes
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 3 tbsp melted unsalted butter

Method
 

  1. Stir the beans, tomatoes, onion, bell pepper, garlic, chili powder, cumin, broth and salt in a 6-quart crockpot.
  2. Cover and cook on low for 5 1/2 hours until the vegetables are soft and the chili is bubbling at the edges.
  3. Whisk the cornmeal, flour, baking powder and baking soda in a bowl, then stir in the egg, buttermilk and butter just until no dry flour remains.
  4. Switch the crockpot to high and drop 8 equal mounds of batter over the chili, leaving narrow gaps for steam.
  5. Cover without opening for 60 to 75 minutes until the dumpling centers reach 200°F and a toothpick comes out without wet batter.