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Ingredients Jump to Instructions ↓

  1. For the Chilli:

  2. 1-15 1/2 oz. can red kidney beans; rinsed and drained

  3. 1-15 1/2 oz. can black beans, pinto beans, or great northern beans; rinsed and drained

  4. 3 c. water

  5. 1-14 1/2 oz. can Mexican-style stewed tomatoes

  6. 1-10 oz. pkg. frozen whole kernel corn; thawed

  7. 1 c. sliced carrots

  8. 1 c. chopped onion

  9. 1-4 oz. can chopped green chili peppers

  10. 6 beef bouillon cubes

  11. 1 tsp. chili powder

  12. 2 garlic cloves; minced For the Dumplings:

  13. 1/4 c. yellow cornmeal

  14. 1 tsp. baking powder

  15. Dash salt

  16. Dash pepper

  17. 1 beaten egg white

  18. 2 tbsp. milk

  19. 1 tbsp. cooking oil

Instructions Jump to Ingredients ↑

  1. Combine All ingredients for the chilli in the crockpot.

  2. Cover and cook on low for 10 to 12 hours; or on high for 4 to 5 hours.

  3. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.

  4. In a medium bowl, combine egg white, milk and oil.

  5. Slowly add to flour mixture, stir with a fork just until combined.

  6. If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon on the chilli.

  7. Cover and cook for 30 minutes more. Do not lift cover .

  8. Makes 4 servings.

  9. Crock Pot Appetizer Recipes , Crock Pot Breakfast Recipes , Crock Pot Beef Recipes , Crock Pot Chicken Recipes , Crock Pot Dessert Recipes , Crock Pot Pork and Ham Recipes , Crock Pot Potatoes, Beans and Rice , Crock Pot Seafood Recipes , Crock Pot Soup and Stew Recipes , Crock Pot Vegetable Recipes or the A-Z Index of Crock Pot Recipes .

  10. Back to All Recipes .

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