Spicy Bean Chili with Herb Dumplings

🧂 Ingredients

• 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
• 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

• 1 In a large Dutch oven over medium heat, brown ground beef.
• 2 Mash down with a hamburger chopper while cooking to break beef up into smaller
  pieces.
• 3 Add onions, celery and garlic and cook until veggies are tender, a few minutes.
• 4 Add remaining ingredients.
• 5 Bring to a boil; reduce heat to low and simmer ingredients until veggies become
  tender, approximately one hour.
• 6 Measure out large tablespoonfuls of dumplings.
• 7 Drop dumplings over top of mixture.
• 8 Cook covered with lid about 20-30 minutes until a toothpick inserted into the
  dumplings comes out clean.
• 9 Combine flour, salt, baking powder, and herbs in a mixing bowl and stir until
  well combined.
• 10 Add half-and-half, egg and butter to flour mixture and stir gently to combine.
• 11 Set aside.

Nutrition Info