Two Bean Chili with Fresh Corn & Chive Dumplings
From luisascatering 12 years ago
- 2 hours to make
- Serves 6
I love chili with cornbread and thought why not combine the both into one pot? Great stovetop dish to make, especially when it's too hot to turn on the oven! Make it as spicy or as mild as you like. You can also sprinkle cheese on top and serve with sour cream but it's so good just as :-)
Ingredients
- a few tablespoons of light olive oil shopping list
- 1 medium sweet yellow onion, finely chopped shopping list
- 1/2 red bell pepper & 1/2 green bell pepper, peeled, finely chopped shopping list
- 1/2 a large can of Muir Glen fire roasted tomatoes, diced shopping list
- 2 whole roasted green chiles, diced shopping list
- 2 cans organic navy beans, undrained shopping list
- 2 cans organic red beans, undrained shopping list
- seasonings (all to taste): shopping list
- kosher salt, black pepper, cumin, organic taco seasoning, chili powder, dried Mexican oregano, red wine vinegar shopping list
- fresh corn and chive Dumplings: shopping list
- 1 cup all-purpose flour shopping list
- 2 tablespoon yellow cornmeal shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 tablespoon granulated sugar shopping list
- 2 tablespoons cold, unsalted butter shopping list
- 1/2 cup corn kernels, fresh shopping list
- a few tablespoons snipped fresh chives shopping list
- half & half, as needed shopping list
How to make it
- In large dutch oven, saute onions and peppers in oil until soft. I like to season as I go so at this point you can add some seasonings. Add tomatoes and deglaze the pan, allowing tomatoes moisture to cook down a bit. Add chilis and the beans and more seasonings, tasting as you go. Cover and simmer for 2 hours.
- Meanwhile make the dumplings:
- Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or fork until mixture resembles coarse meal. Using a fork, stir in corn kernels and chives, then add half and half and stir just until moistened; do not overmix.
- Using 2 spoons, shape the dough into quenelles shape and gently drop into the simmering chili See Photo. Cover and cook until dumplings are puffed up and no longer doughy, about 15-20 minutes. See Photo
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