Spicy Bean Chili with Herb Dumplings
Gluten Free Living – 2022
Spicy Bean Chili with Herb Dumplings is one of those comfort food recipes where we can never get enough. My husband and I both enjoy chili so much. And we love the leftovers reheated up to several days later. This fantastic recipe includes gluten free Herb Dumplings which make the chili even more irresistible, in my opinion. I know, I know. You’re probably saying to yourself, “Dumplings with chili? Not cornbread???” Yes, yes, yes!
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Truth be told, I usually make chili with either cornbread or homemade rolls of some kind. But this delicious chili tastes sumptuous, savory and downright wonderful with dumplings. I mean every bite is fantastic. The dumplings are flavored delightfully and are airy and light, rather than heavy or clumpy. We loved this entree.
Most of you who follow my blog know that I’m not afraid to try new recipes. I try hundreds of them a year. Every now and then I try one that’s a real bomb. But rather than complaining to the blog host(ess) about the awful recipe, I usually set out to make it good, better or even fantastic. 🙂 In this particular case, I did an entire revamp. I turned the recipe into a chili and added a lot of new ingredients. I scrapped the awful (spit them out of your mouth) cornmeal dumplings and went back to a recipe for dumplings I already knew would work. I adjusted the seasonings in both and voila! It became a mouthwatering and irresistible entree my husband and I just loved and ate more than our share.
I made Spicy Bean Chili with Herb Dumplings gluten free, but regular flour in the dumplings will work just as well for any of you who don’t have to worry about gluten intolerance. My husband’s not crazy about a lot of gluten free stuff, but he couldn’t even tell that these dumplings used gluten free flour! 🙂 They’re seasoned so well and they’re so light and fluffy that he enjoyed them even reheated as leftovers.
This is a terrific recipe for fall, winter and spring tailgating parties, potlucks, company dinners and certainly for lunches as well as family dinner menus. While I enjoy salad as much as the next person, I have to have one hot meal every day to feel satisfied. This fantastic chili is one of those hot dishes i really enjoy. Seriously, this entree can be served all year round and everyone will still want seconds.
Spicy Bean Chili with Herb Dumplings had such great flavor but was not overly spicy.
It was wonderful served with tortilla chips, extra cheese and a few sliced jalapenos.
This fantastic chili entree uses four beans: black beans, kidney beans, butter beans and chili beans.
Spicy Bean Chili with Herb Dumplings is so delicious, that it’s a great entree to serve for tailgating parties. Especially if everyone wants something a little heartier than appetizers.
Here’s what I did.
I used these ingredients for the chili.
Place lean ground beef in a large Dutch oven or stock pot.
Mash down the meat with a hamburger masher so it breaks up into tiny pieces.
Cook until ground beef is no longer pink.
Add diced onion, celery, garlic and carrots.
Stir ingredients to combine and saute a few minutes.
Add chili beans, kidney beans and corn.
Add stewed tomatoes, green chilies, chipotle pepper and beef broth.
Add black beans, butter beans, chili powder, salt and pepper. (You can increase the chili powder if you want the chili hotter).
Stir ingredients to combine. Bring mixture to a boil, reduce heat to low.
Cover with lid and cook and cook about one hour until veggies are tender.
I used these ingredients for the herb dumplings plus an egg.
During the time the chili is cooking on the stove, prepare dumplings. Place gluten free or regular flour in a mixing bowl. Add parsley, thyme, marjoram, oregano, baking powder and salt.
Stir ingredients really well to combine.
Add melted butter, egg and half-and-half to the mixture.
Stir ingredients to combine. If you use gluten free flour, the mixture will be a little goopy at first. But after about 5 minutes the GF flour will absorb the ingredients and will look just like it would with regular flour.
Drop large tablespoonfuls of the herb dumpling dough over top of the chili in the pot. You can also use a large greased cookie scoop or ice cream scoop if you prefer the dumplings to be uniform. (When I use a cookie scoop I usually spray off and on with cooking spray.)
Cover with lid. Cook the dumplings a minimum of 20 minutes before checking with a toothpick for doneness. Mine usually take about 30 minutes before they’re done.
Spoon Spicy Bean Chili with Herb Dumplings into bowls to serve.
If desired, serve chili with Cheddar cheese, tortilla chips and sliced jalapeno peppers.
This chili is not only flavored delightfully, it has great texture. The Herb Dumplings make it something special.
The Herb Dumplings are light, airy and fluffy. We loved them.
Here’s the recipe.
SPICY BEAN CHILI WITH HERB DUMPLINGS
(My own concoction)
Spicy Bean Chili with Herb Dumplings
Equipment
- 1 9-quart very large oval Dutch oven with lid
- 1 hamburger chopper to cut meat down in small pieces while frying
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 vegetable peeler
- 1 mixing bowl
Ingredients
CHILI:
- 2 1/4 lbs. 93% or 96% lean ground beef
- 24 to 32 oz. ctn. beef broth (start with 24-oz.; add more if necessary)
- 16 oz. can kidney beans rinsed and drained
- 15 oz. can black beans rinsed and drained
- 27 oz. can chili beans undrained
- 15 oz. can large butter beans rinsed and drained
- 14.5 oz. can Mexican style stewed tomatoes undrained
- 4 oz. can green chilies diced, undrained
- 1 large chipotle pepper in adobo sauce diced
- 10 oz. pkg. frozen corn thawed
- 1 cup onion chopped
- 1 cup carrots sliced, peeled
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 tsp. chili powder or more, if desired
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
HERB DUMPLINGS:
- 1 1/2 cups gluten free flour or all-purpose flour
- 3 tsp. baking powder
- 3/4 to 1 tsp. sea salt to taste
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 3/4 tsp. dried oregano
- 1 tbsp. dried parsley
- 1 large egg
- 1 cup half-and-half
- 1 tbsp. salted butter melted
Instructions
CHILI:
- In a large Dutch oven over medium heat, brown ground beef.
- Mash down with a hamburger chopper while cooking to break beef up into smaller pieces.
- Add onions, celery and garlic and cook until veggies are tender, a few minutes.
- Add remaining ingredients.
- Bring to a boil; reduce heat to low and simmer ingredients until veggies become tender, approximately one hour.
- Measure out large tablespoonfuls of dumplings.
- Drop dumplings over top of mixture.
- Cook covered with lid about 20-30 minutes until a toothpick inserted into the dumplings comes out clean.
HERB DUMPLINGS:
- Combine flour, salt, baking powder, and herbs in a mixing bowl and stir until well combined.
- Add half-and-half, egg and butter to flour mixture and stir gently to combine.
- Set aside.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Spicy Bean Chili with Herb Dumplings is hearty, filling and completely satisfying.
This is a great recipe for potlucks or company dinners.
Unless you have a large family, you’ll have leftovers! Even the leftovers reheated were wonderful.
Add a few tortilla chips or you’re favorite Tex-Mex Dip as an appetizer and you’ll have an awesome dinner everyone will love.
You may also enjoy these delicious recipes!
Spicy Bean Chili with Herb Dumplings
Equipment
- 1 9-quart very large oval Dutch oven with lid
- 1 hamburger chopper to cut meat down in small pieces while frying
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 vegetable peeler
- 1 mixing bowl
Ingredients
CHILI:
- 2 1/4 lbs. 93% or 96% lean ground beef
- 24 to 32 oz. ctn. beef broth (start with 24-oz.; add more if necessary)
- 16 oz. can kidney beans rinsed and drained
- 15 oz. can black beans rinsed and drained
- 27 oz. can chili beans undrained
- 15 oz. can large butter beans rinsed and drained
- 14.5 oz. can Mexican style stewed tomatoes undrained
- 4 oz. can green chilies diced, undrained
- 1 large chipotle pepper in adobo sauce diced
- 10 oz. pkg. frozen corn thawed
- 1 cup onion chopped
- 1 cup carrots sliced, peeled
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 tsp. chili powder or more, if desired
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
HERB DUMPLINGS:
- 1 1/2 cups gluten free flour or all-purpose flour
- 3 tsp. baking powder
- 3/4 to 1 tsp. sea salt to taste
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 3/4 tsp. dried oregano
- 1 tbsp. dried parsley
- 1 large egg
- 1 cup half-and-half
- 1 tbsp. salted butter melted
Instructions
CHILI:
- In a large Dutch oven over medium heat, brown ground beef.
- Mash down with a hamburger chopper while cooking to break beef up into smaller pieces.
- Add onions, celery and garlic and cook until veggies are tender, a few minutes.
- Add remaining ingredients.
- Bring to a boil; reduce heat to low and simmer ingredients until veggies become tender, approximately one hour.
- Measure out large tablespoonfuls of dumplings.
- Drop dumplings over top of mixture.
- Cook covered with lid about 20-30 minutes until a toothpick inserted into the dumplings comes out clean.
HERB DUMPLINGS:
- Combine flour, salt, baking powder, and herbs in a mixing bowl and stir until well combined.
- Add half-and-half, egg and butter to flour mixture and stir gently to combine.
- Set aside.
7 Comments
Blog
July 19, 2023 at 9:22 am
Great and best
bob the robber
July 25, 2022 at 10:27 pm
I like herb dumplings
Teresa
July 27, 2022 at 11:05 am
Great, then you’ll love this recipe.
io games
May 20, 2022 at 2:50 am
so delicious
Teresa
May 20, 2022 at 10:38 am
Yes it is.
drift hunters
May 10, 2022 at 2:21 am
So easy and yummy!!
Teresa
May 12, 2022 at 7:51 am
Yes it is.