CHILI:

1 tbs olive oil
1 lg sweet yellow onion, chopped
1/2 small green bell pepper, seeded and chopped
2 cloves garlic, minced
3 tbs tomato paste
1 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 (15.5 oz) can kidney beans, drained and rinsed
1 1/2 cups water
1 tsp salt
1/4 tsp freshly ground black pepper

DUMPLINGS:

2/3 cup flour
1/3 cup yellow cornmeal
2 tsp baking powder
1 tsp minced fresh chives
1/8 tsp salt
1/2 cup fresh OR thawed frozen corn kernels
1/2 cup milk OR soy milk
2 tbs olive oil

to make the chili, heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. stir in the tomato paste and chili powder and cook about 30 seconds longer.

transfer the mixture to a 4-6 qt slow cooker. add the tomatoes, beans, and water, season with salt and pepper, cover, and cook on LOW for 6-8 hours.

to make the dumplings, combine the flour, cornmeal, baking powder, chives, and salt in a medium-size bowl about 45 minutes before serving time. stir in the corn, milk, and oil until just combined. do not overmix.

turn the slow cooker to HIGH and drop the batter by the spoonful onto the hot chili. cover and cook on HIGH until the dumplings are cooked through, 30-40 minutes. serve immediately.

4-6 servings