I just call it ME-gan Chili, it’s a lot easier. You won’t miss hamburger or any other meat for that matter, because this chili is the BOMB!
This one has tons of ingredients, so prep first, not as you go along. Line everything up and then press GO! Lee and I truly love this dish, and enjoy making and eating it at least once a month. It’s spicy, and oh so yummy!
- 1 Tbsp. vegetable oil
- 2 large onions, chopped
- 1 poblano chile, seeded and chopped
- 3 garlic cloves, minced
- 3 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano (or fresh)
- 1 can (28 oz.) whole tomatoes, undrained, chopped (I use the blender)
- 2 small zucchini, cut into 1/2 inch pieces
- 2 cups chopped red bell peppers
- 1 can (about 15 oz.) pinto beans, rinsed and drained
- 1 can (about 15 oz.) black beans, rinsed and drained
- 3/4 tsp. salt, divided
- Black pepper
- 1/2 cup Guten-Free All-Purpose Flour
- 1/2 cup cornmeal
- 1 tsp. baking powder
- 1/4 tsp. xanthan gum
- 2 Tbsp. shortening
- 2 Tbsp. chopped fresh basil or 1 Tbsp. dried
- 1 Tbsp. dried rosemary
- 1/2 almond milk (or soymilk)
- 16 oz. water
Heat oil in dutch oven over medium heat. Add onion; cook and stir 5 minutes or until tender. Add poblano, garlic, chili powder, cumin and oregano; cook and stir 1 to 2 minutes.
Add tomatoes, zucchini, bell peppers, beans, water and 1/4 tsp. salt; bring to boil. Reduce heat to medium low, and continue to cook 1/2 hour, or until zucchini is tender. Season with black pepper.
Meanwhile, prepare dumplings. Combine flour blend, cornmeal, baking powder, xanthan gum and remaining 1/2 tsp. salt in medium bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in basil and rosemary. Pour milk into flour mixture; stir just until dry ingredients are moistened.
Drop dough on top of simmering ragout in 6 mounds. Cook, uncovered for 5 more minutes. Cover; cook 10 minutes longer or until wooden toothpick inserted into dumplings comes out clean.
Makes 8 bowls.
Dumpling love to you,