Bean Stew With Cornmeal-Cheddar Dumplings - cooking recipe

Ingredients

2 large onions, chopped
2 -3 tablespoons fresh minced garlic
3 -5 tablespoons oil
1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper)
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
3 -4 tablespoons chili powder
1 teaspoon cumin
2 teaspoons oregano
1 (28 ounce) can whole tomatoes (chopped and undrained)
2 small zucchini (chopped into about 1-inch pieces)
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
salt and pepper
CORNMEAL DUMPLINGS
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons Crisco shortening
1/3 cup grated cheddar cheese
1/2 cup half-and-half cream (or milk)
1/4 teaspoon cayenne pepper (optional or to taste)

Preparation

In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
Cut in the shortening until crumbly.
Stir in the shredded cheese.
Add in half and half cream; stir JUST until moistened.
Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.