Three Bean Chili With Dumplings (Crock Pot) - cooking recipe

Ingredients

For the chili
1 tablespoon olive oil
1 onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder (more or less depending on how hot you want your chili)
1 (28 ounce) can tomatoes, crushed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon pepper
For the dumplings
2/3 cup flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon chives, minced
1/8 teaspoon salt
1/3 cup corn kernel, thawed if frozen
1/2 cup milk
2 tablespoons olive oil

Preparation

In a large skillet over medium heat, heat the oil and then add the onions, bell pepper and garlic, cover and cook until softened (3-5 minutes). Stir in tomato paste and chili powder and cook about 1 minute longer.
Transfer mixture to slow cooker.
Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.
To make the dumplings: combine first 5 ingredients (flour -salt) in a bowl. Stir in remaining ingredients (corn - oil) until combined. DO NOT OVERMIX.
Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.
Cover and cook on high for 30-45 minutes or until dumplings are cooked through.