Savory Bean Stew With Cornmeal Dumplings

Total Time: 10 hrs 45 mins Preparation Time: 15 mins Cook Time: 10 hrs 30 mins

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 (15 ounce) can black beans
• 1 (15 ounce) can red kidney beans
• 1 (15 ounce) can pinto beans
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 1 (10 ounce) package whole kernel corn
• 1 cup sliced carrot
• 1 cup chopped onion
• 1 (4 ounce) can diced green chili peppers
• 2 tablespoons instant chicken bouillon granules
• 1 -2 teaspoon chili powder
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• salt and pepper
• 1 egg , beaten
• 2 tablespoons milk
• 1 tablespoon cooking oil

Recipe

• 1 in crockpot combine chicken broth, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. cover and cook on low-heat setting for 10 to 12 hours.
• 2 at end of 10 hours, make dumplings: in a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. in a small mixing bowl combine egg , milk, and oil. add to flour mixture; stir with a fork just until combined.
• 3 drop dumpling mixture into 6 mounds atop the bubbling stew. cover and cook for 30 minutes more. (do not lift lid while dumplings are cooking.).