From the Kitchen of Rachel Sipchen
2 Tbsp. olive oil
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
2 15-ounce cans stewed tomatoes
8 ounce can tomato sauce
1 cup water
2 cans kidney beans, drained
16 ounce can corn niblets, drained
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon oregano`
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
DUMPLINGS
1 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
3/4 cup milk
7 ounce can niblet corn, drained
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Saute veggies in oil.
Add rest of ingredients. Simmer uncovered 30
minutes.
Top with dumplings, cook as directed.
May add sliced mushrooms and/or sliced olives, if desired.
(For those that must have meat, ground cooked turkey may be added.)
DUMPLINGS
Mix dry ingredients with spoon.
Stir in milk' gently add niblets.
Do not overmix.
Drop by rounded tablespoons onto hot chili.
Cover tightly.
Simmer 15 - 20 minutes without lifting cover. Dumplings should be fluffy and no longer doughy on the bottom.
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