Monday was cold and dreary in Savannah – and thus perfect soup weather. I tried this chili recipe from Fresh from the Vegetarian Slow Cooker by Robin Robertson.

The ingredients:

Chili

1 tablespoon olive oil

1 large sweet onion, chopped

1/2 small green bell pepper; seeded and chopped (I used the whole pepper)

2 garlic cloves, minced

3 tablespoons tomato paste

1 tablespoon chili powder, or more to taste (I used about 1 1/2 tablespoons)

One 28 ounce can crushed tomatoes

One 15.5 ounce can black beans, drained and rinsed

One 15.5 ounce can pinto beans, drained and rinsed

One 15.5 ounce can kidney beans, drained and rinsed

1 1/2 cups water (I used vegetable broth)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

(I added Texas Pete and about 1/4 teaspoon cayenne)

Dumplings

2/3 cup all-purpose flour

1/3 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon minced fresh chives

1/8 teaspoon salt

1/2 cup fresh or thawed frozen corn kernels (I used canned and then put the remainder into the chili)

1/2 cup milk or soy milk (I used almond milk)

2 tablespoons olive oil

As I was chopping the onion, my faithful helper was waiting patiently behind me.

For the chili, saute the onion, bell pepper and garlic in oil over medium heat until softened, about five minutes. Stir in the tomato paste and chili powder and cook a little longer – 30 seconds to a minute.

Transfer the mixture to the crockpot (4 – 6 quart) and add the tomatoes, beans and water (broth).  Season with salt and pepper, cover and cook on low for 6 – 8 hours.

When you are 45 – 60 minutes from eating, make the dumplings by combining the flour, cornmeal, baking powder, chives and salt.  Stir in the corn, milk and oil, just until combined.

Drop the batter by spoonful onto the hot chili and turn the crockpot up to high. Cover and cook for 30 – 40 minutes (mine took a little longer), until the dumplings are cooked through.

I served the chili with shredded cheese, fresh green onions and light sour cream.

This was a very good meal which I will make again.  I like a chili with a strong tomato taste, which this had, and the three beans made it a great source of protein.

Enjoy!