May 27th 2005
Tex-Mex Chili with Dumplings
Start to finish: 30 minutes Makes: 5 servings
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg white
1/4 cup fat-free milk
2 tablesppons cooking oil
3/4 cup water
1 cup chopped onion
1 clove garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can red kidnet beans, rinsed and drained
1 15-ounce can tomato sauce
1 4-ounce can diced green chile peppers, drained
2 teaspoons chili powder
1 tablespoon cold water
1 1/2 teaspoons corn starch
shredded cheddar cheese (optional)
Step 1:
In a medium bowl stir together flour, cornmeal, baking powder, and salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.
Step 2:
In a 10-inch skillet combine the 3/4 cup water, the onion, and garlic. Bring to boiling; reduce heat. Cover and simmer about 5 mnutes or until tender. Stir in chickpeas, kidney beans, tomato sauce, green chile peppers, and chili powder.
Step 3:
In a small bowl stire the 1 tablespoon cold water into the cornstarch. Stir into the bean mixture. Cook and stir until slightly thickened and bubbly. Reduce heat.
Step 4:
For dumplings, add milk mixture to cornmeal mixture; stil just until combined. Drop dumpling batter from a tablespoon to make 5 mounds on top of the hot bean mixture.
Step 5:
Cover and simmer for 10 to 12 minutes or until a toothpick inserted into the center of a dumpling comes out clean.
Step 6:
To serve, ladle chili into bowls. If desired, top with shredded cheese.
Nutrition Fasts per serving: 306 calories, 8 g total fat, 0 mg cholesterol, 685 mg sodium, 51 g carbohydrates, 13 g protein.
Source: Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003. Page 176
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg white
1/4 cup fat-free milk
2 tablesppons cooking oil
3/4 cup water
1 cup chopped onion
1 clove garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can red kidnet beans, rinsed and drained
1 15-ounce can tomato sauce
1 4-ounce can diced green chile peppers, drained
2 teaspoons chili powder
1 tablespoon cold water
1 1/2 teaspoons corn starch
shredded cheddar cheese (optional)
Step 1:
In a medium bowl stir together flour, cornmeal, baking powder, and salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.
Step 2:
In a 10-inch skillet combine the 3/4 cup water, the onion, and garlic. Bring to boiling; reduce heat. Cover and simmer about 5 mnutes or until tender. Stir in chickpeas, kidney beans, tomato sauce, green chile peppers, and chili powder.
Step 3:
In a small bowl stire the 1 tablespoon cold water into the cornstarch. Stir into the bean mixture. Cook and stir until slightly thickened and bubbly. Reduce heat.
Step 4:
For dumplings, add milk mixture to cornmeal mixture; stil just until combined. Drop dumpling batter from a tablespoon to make 5 mounds on top of the hot bean mixture.
Step 5:
Cover and simmer for 10 to 12 minutes or until a toothpick inserted into the center of a dumpling comes out clean.
Step 6:
To serve, ladle chili into bowls. If desired, top with shredded cheese.
Nutrition Fasts per serving: 306 calories, 8 g total fat, 0 mg cholesterol, 685 mg sodium, 51 g carbohydrates, 13 g protein.
Source: Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003. Page 176
Abby @ 1 year, 5 months, 12 days
Zoë @ 1 year, 5 months, 12 days
Enzo expected in 3 years, 3 months, 28 days
Recipes posted by Laura at 7:16 PM | 
Comments ( 1 )
Comments:
We didn't add the green chiles, and we substituted cannellini beans for the chick peas. Instead of chili powder we used taco seasoning. All in all it was a good meal, although it would be quicker to open a can of vegetarian chili, add a can of baked beans (BBQ or other style), mix over heat, and then add your cornbread muffins, instead of making the chili from scratch. Abby and Zoë really seemed to enjoy this. They gobbled it up without hesitation and requested more and more.
