Three Bean Chili With Dumplings (Crock Pot)

• For the chili
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon chili powder (more or less depending on how hot you want your chili)
• 1 (28 ounce) can tomatoes, crushed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 1/2 cups water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• For the dumplings
• 2/3 cup flour
• 1/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon chives, minced
• 1/8 teaspoon salt
• 1/3 cup corn kernel, thawed if frozen
• 1/2 cup milk
• 2 tablespoons olive oil

1. In a large skillet over medium heat, heat the oil and then add the onions, bell pepper and garlic, cover and cook until softened (3-5 minutes). Stir in tomato paste and chili powder and cook about 1 minute longer.
2. Transfer mixture to slow cooker.
3. Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.
4. To make the dumplings: combine first 5 ingredients (flour -salt) in a bowl. Stir in remaining ingredients (corn - oil) until combined. DO NOT OVERMIX.
5. Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.
6. Cover and cook on high for 30-45 minutes or until dumplings are cooked through.

chili, olive oil, onion, green bell pepper, garlic, tomato paste, chili powder, tomatoes, black beans, pinto beans, red kidney beans, water, salt, pepper, dumplings, flour, yellow cornmeal, baking powder, chives, salt, corn kernel, milk, olive oil

Taken from www.food.com/recipe/three-bean-chili-with-dumplings-crock-pot-316977 (may not work)