Go Back
Andre Lewis

Cornbread Dumpling Bean Chili

Print Recipe
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.