Spicy Bean Chili with Herb Dumplings

Teresa Ambra

Spicy Bean Chili with Herb Dumplings is awesome. This fantastic chili includes 4 kinds of beans, stewed tomatoes, corn and carrots. Chipotle peppers in adobo sauce and green chilies are added for a little heat. The Herb Dumplings are light, airy and fluffy making them an absolutely mouthwatering addition. If you enjoy chili recipes, the dumplings make this a cut above most chili entrees. It's terrific to serve for company dinners or tailgating parties, especially if you want something a little more substantial, hearty and filling. Everyone will enjoy this recipe and want seconds!

3 from 1 vote

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Prep Time 15

Cook Time 1 40

Total Time 1 55

Course Main Dish, Soup, Stews and Chowders

Cuisine Tex-Mex

Servings

Calories 436 kcal

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

NOTE: Don’t keep checking the dumplings and uncovering the lid. Keep the lid on a full 20 minutes before checking. Recover with lid and continue cooking until dumplings are done. (Try not to check any more frequently than 5-10 minutes after the original check time).

NOTE: My dumplings took about 30 minutes before I felt they were cooked sufficiently.

NOTE: This recipe is gluten free if using gluten free flour in the dumplings.

NOTE: You can also use regular flour if you don't need to keep the recipe gluten free.

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Nutrition

Calories: 436kcalCarbohydrates: 55gProtein: 34gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 78mgSodium: 1482mgPotassium: 1259mgFiber: 14gSugar: 7gVitamin A: 2194IUVitamin C: 14mgCalcium: 223mgIron: 8mg

Keyword beans, beef, black beans, carrots, chili, gluten free, green chilies, ground beef, kidney beans, main dish, soup, stew, Tex Mex, tomatoes

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