Forktionary

Bean Stew With Cornmeal Cheddar Dumplings Recipe

This comforting and flavorful bean stew is packed with vegetables and topped with fluffy, cheesy cornmeal dumplings. A perfect weeknight meal that's both satisfying and easy to make! Customize the spice level to your liking.

Prep Time 20 mins
Cook Time 65 mins
Calories 479.3 kcal
Protein 36g
Rating 5.0 (1 Reviews)
Bean Stew With Cornmeal Cheddar Dumplings 111

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean Stew With Cornmeal Cheddar Dumplings

  • 1 medium onion
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 jalapeño pepper
  • 1 bell pepper (any color)
  • 1 bell pepper (any color)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 28 ounces canned crushed tomatoes
  • 1 medium zucchini
  • 15 ounces canned pinto beans
  • 15 ounces canned black beans
  • Salt and pepper to taste
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold shortening
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 1/4 teaspoon cayenne pepper

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How to Make Bean Stew With Cornmeal Cheddar Dumplings

  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
  2. Add 1 medium onion, 2 cloves garlic, 1 bell pepper (any color), and 1 jalapeño pepper (finely chopped). Saute for 3 minutes, until softened.
  3. Stir in 1 teaspoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon oregano. Cook for 1 minute more.
  4. Add 28 ounces canned crushed tomatoes (with juice), 1 medium zucchini (chopped), 15 ounces canned pinto beans (with juice), and 15 ounces canned black beans (with juice).
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes. Season with salt and pepper to taste.
  6. While the stew simmers, prepare the dumplings: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper.
  7. Cut in 1/2 cup cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Stir in 1 cup shredded cheddar cheese and 1/2 cup heavy cream. Stir gently until just moistened – do not overmix.
  9. Once the stew is ready, drop heaping tablespoons of the dumpling dough onto the simmering stew.
  10. Cover and cook for 8-12 minutes, or until the dumplings are cooked through and fluffy.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

34g

Fat

26g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas American Vegetarian Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Beans Vegetables Easy Beginner Cook Dinner Party Holiday Event Vegetarian Stove Top Dietary Comfort Food Taste Mood Savory Equipment 4 Hours Or Less