from Fresh from the Vegetarian Slow Cooker by Robin Robertson
for the Chili:
1 tbsp olive oil
1 large sweet yellow onion, chopped
1/2 small green bell pepper, seeded and chopped (I just tossed the entire pepper in)
2 garlic cloves, minced (or 4…)
3 tbsp tomato paste
1 tbsp chili powder, or more to taste
one 28-oz can crushed tomatoes
1 1/2 c slow-cooked or one 15.5-oz can black beans, drained and rinsed
1 1/2 c slow-cooked or one 15.5-oz can pinto beans, drained and rinsed
1 1/2 c slow-cooked or one 15.5-oz can kidney beans, drained and rinsed
1 1/2 c water
1 tsp salt
1/4 tsp freshly ground black pepper
for the Dumplings:
2/3 c all-purpose flour
1/3 c yellow cornmeal
2 tsp baking powder
1 tsp minced fresh chives
1/8 tsp salt
1/2 c fresh or thawed frozen corn kernels
1/2 c nondairy milk
2 tbsp olive oil
To make the chili, heat the oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, cover and cook until softened, about 5 minutes. Stir in the tomato paste and chili powder and cook about 30 seconds longer.
Transfer the mixture to a 4- to 6-quart slow cooker. Add the tomatoes, beans, and water, season with salt and pepper, cover, and cook on Low for 6 to 8 hours.
To make the dumplings, combine the flour, cornmeal, baking powder, chives, and salt in a medium-size bowl about 45 minutes before serving time. Stir in the corn, milk, and oil until just combined. Do not overmix.
Turn the slow cooker to High and drop the batter by the spoonful onto the hot chili. Cover and cook on High until the dumplings are cooked through, 30 to 40 minutes. Serve immediately. Serves 4 to 6.