Image courtesy: partial-ingredients.com

Image courtesy: partial-ingredients.com

Ingredients

  • 2 (14.5 ounce) cans chicken broth
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh cilantro
  • 4 garlic cloves, minced
  • 1/4 teaspoon pepper
  • CORNMEAL DUMPLINGS:
  • 1/2 cup all-purpose flour
  • 1/2 cup shredded Cheddar cheese
  • 1/3 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 2 tablespoons milk
  • 2 teaspoons vegetable oil

Directions

In a slow cooker, combine the first 10 ingredients. Cover and cook on high for 4-5 hours.

For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff). Drop by heaping tablespoons onto soup. Cover and cook on high 30 minutes longer (without lifting cover) or until a toothpick inserted in a dumpling comes out clean.