Craving a cozy, satisfying meal that’s ready in a flash? Look no further! This Hearty Vegetarian Chili with Cornmeal Dumplings is the ultimate one-pan wonder. Imagine a rich, savory chili packed with beans and a gentle kick of spice, all bubbling away under a blanket of the most tender, fluffy cornmeal dumplings. It’s the kind of weeknight dinner that feels like a warm hug in a bowl, and it comes together in just 35 minutes. Let’s get cooking!
Ingredients
• For the Vegetarian Chili
• 1 cup / 150g chopped onion, from 1 large onion
• 3/4 cup / 180ml water
• 1 clove garlic, minced
• 2 8-ounce / 225g cans no-salt-added tomato sauce
• 1 15-ounce / 425g can chickpeas, rinsed and drained
• 1 15-ounce / 425g can red kidney beans, rinsed and drained
• 1 4-ounce / 115g can diced green chiles, drained
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cornstarch
• 1 tablespoon / 15ml cold water
• For the Cornmeal Dumplings
• 1/3 cup / 40g all-purpose flour
• 1/3 cup / 55g yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg white
• 1/4 cup / 60ml fat-free milk
• 2 tablespoons / 30ml vegetable oil
Instructions
1. First, prepare the dumpling dough. In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, and 1/4 teaspoon salt. In a separate small bowl, combine the egg white, milk, and vegetable oil. Pour the wet into the dry and stir just until a soft dough forms. Set aside.
2. In a large skillet or Dutch oven with a tight-fitting lid, combine the chopped onion, 3/4 cup water, and minced garlic. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer for about 5 minutes, or until the onion is soft and translucent.
3. Stir in the tomato sauce, rinsed and drained chickpeas and kidney beans, drained green chiles, chili powder, and 1/4 teaspoon salt. Bring the mixture back to a gentle simmer.
4. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering chili, stirring constantly. Continue to cook and stir for 1-2 minutes until the chili has slightly thickened and is bubbly.
5. Reduce the heat to low. Using two spoons, carefully drop the cornmeal dumpling dough in 10 separate mounds on top of the hot chili.
6. Immediately cover the skillet with the lid and let it simmer for 10 to 12 minutes. Do not lift the cover while cooking. The dumplings are done when a toothpick inserted into the center of one comes out clean. Serve hot.
Nutritional Information
• Servings: 5
• Calories: 350
• Total Fat: 7g (1g saturated fat)
• Cholesterol: 0mg
• Sodium: 803mg
• Carbohydrates: 61g
• Fiber: 12g
• Protein: 15g
Pro Tips
• Do not peek! The most important rule for fluffy dumplings is not to lift the lid while they are steaming. This traps the steam inside, which is essential for cooking them through and making them light.
• Customize your spice. Feel free to adjust the heat! Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili base for an extra kick. For a smokier flavor, try adding 1/2 teaspoon of smoked paprika.
• Add more veggies. Bulk up the chili by adding a cup of corn (frozen works great), diced bell peppers, or zucchini. Sauté any heartier vegetables with the onion at the beginning of step 2.
FAQ
Q: Is this vegetarian chili a good source of protein
A: Yes, this chili is an excellent source of plant-based protein. Each serving packs 15 grams of protein, primarily from the combination of hearty chickpeas and red kidney beans, making it a satisfying and filling meat-free meal.
Q: Can I make this chili vegan or gluten-free
A: Absolutely! To make it vegan, simply substitute the fat-free milk with your favorite unsweetened plant-based milk (like almond or soy) and replace the egg white with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). For a gluten-free version, the chili base is already gluten-free; just swap the all-purpose flour in the dumplings with a 1-to-1 gluten-free all-purpose flour blend.
Q: What’s the best way to store and reheat leftovers
A: For best results, store the chili and dumplings in separate airtight containers in the refrigerator for up to 3 days. This prevents the dumplings from becoming soggy. Reheat the chili on the stovetop or in the microwave until hot. You can warm the dumplings separately in the microwave for about 20-30 seconds before serving.
Q: Can I use different beans in this recipe
A: Definitely! This recipe is very flexible. Feel free to substitute the chickpeas or kidney beans with an equal amount of other canned beans you have on hand. Black beans, pinto beans, or cannellini beans would all be delicious alternatives.
