4 c. cooked or 3 (15.5-ounce) cans dark red kidney beans, rinsed
1 chipotle chile in adobo, minced
1 c. water
1 tsp salt
1/4 tsp. black pepper
Chipotle-Cornbread Dumplings, recipe follows
Pour the oil into a 4- to 5-quart slow cooker. Add the onion, bell pepper, and garlic.
Add the chili powder, paprika, cumin, and oregano. Stir in the crushed tomatoes, diced tomatoes with their juices, beans, chipotle, water, salt and black pepper. Put the lid on and turn the heat to Low. Cook until the chili is thick and flavors have developed, 6 to 8 hours.
To make dumplings, about 45 minutes before serving time, in a medium bowl combine all the following ingredients until just combined, do not over-mix.
1 c. yellow cornmeal
1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. plain soy milk
1 to 2 chipotle chiles in adobo, finely minced
2 Tbl. olive oil
Increase the heat to High and drop the batter by the spoonful onto the hot chili. Cover and cook on High until the dumplings are cooked through, about 30 minutes. Serve immediately.
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