Vegetarian Chilli with Cornbread Dumplings

Posted by Leesha on

Vegetarian Chilli with Cornbread Dumplings

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Vegetarian Chilli with Cornbread Dumplings

Ingredients

Dumplings

  • 1/3 cups ultragrain flour
  • 1/3 cups yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • 1 egg white (beaten)
  • 1/4 cups milk (of your choice)
  • 2 tablespoons oil (of your choice)

Vegan Chilli

  • 3/4 cups water
  • 1 cup onion (chopped)
  • 3 garlic cloves (minced or pressed)
  • 1 jalapeno (seeded and diced)
  • 1 can garbanzo beans (15oz, rinsed and drained)
  • 1 can red kidney beans (15oz, rinsed and drained)
  • 1 can tomato sauce (15oz)
  • 1 can diced tomatoes and chilies (15oz, drained)
  • 2 teaspoons chili powder
  • 1 tablespoon cold water
  • 1 1/2 teaspoons corn starch

Directions

Cornbread Dumplings
Stir together wet ingredients, then add dry ingredients and stir until just combined. Set aside.
Vegan Chilli
In a large skillet, combine water, onion, garlic and jalapenos. Bring to a boil, then reduce heat. Cover and simmer until tender. Stir in beans, tomato sauce, tomatoes, peppers, and chili powder. In a small bowl, mix together cold water and corn starch, then add to bean mixture. Cook until slightly thickened and bubbly.

Drop dumpling batter into 5 mounds on top of bean mixture.

Cover and simmer for 10-12 minutes or until dumplings test done.

Serves 5.

Recipe and photographs from Mayhem in the Kitchen!
https://mayheminthekitchen.com/vegetarian-chilli-with-cornbread-dumplings/