From "Fresh From the Vegetarian Slow-Cooker"
To make the chili, heat the oil in a large skillet over medium heat. Add teh onion, bell peper, and 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 4-6 quart slow cooker. Add the tomatoes, beans and water, season with salt and pepper, cover and cook on Low for 6-8 hours.
To make the dumplings, combine the flour, conrmeal, baking powder, chives, adn 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, 30-40 minutes. Serve immediately.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 301 | ||
Calories from Fat: 59 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 25430.5mg | 877 % | |
Potassium 1062.4mg | 28 % | |
Total Carbohydrate 41.3g | 12 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 38.6g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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