Bean Ragoût With Cilantro-Cornmeal Dumplings

• 2 large onions, chopped
• 5 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 poblano chile pepper, seeded and chopped
• 2 large red bell peppers, chopped
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 1/4 teaspoons salt, divided
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 2 small zucchini, chopped
• 1 (15-ounce) can pinto beans, undrained
• 1 (15-ounce) can black beans, undrained
• 1/2 teaspoon freshly ground pepper
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 2 tablespoons shortening
• 1/4 cup (1 ounce) shredded Cheddar cheese
• 2 tablespoons minced fresh cilantro
• 1/2 cup milk

1. Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes.
2. Add 3/4 teaspoon salt, tomatoes, and next 4 ingredients; bring mixture to a boil. Reduce heat, and simmer 15 to 20 minutes or until zucchini is tender.
3. Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened.
4. Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done.

onions, garlic, vegetable oil, chile pepper, red bell peppers, chili powder, ground cumin, oregano, salt, tomatoes, zucchini, pinto beans, black beans, freshly ground pepper, allpurpose, cornmeal, baking powder, shortening, cheddar cheese, fresh cilantro, milk

Taken from www.myrecipes.com/recipe/bean-ragot-with-cilantro-cornmeal-dumplings (may not work)