Three-Bean Chili with Chive-Flecked Cornmeal Dumplings

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.