Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | (15 1/2-oz) black beans; rinsed and drained |
1 can | (15 1/2-oz) red kidney beans, rinsed and drained |
1 can | (15 1/2-oz) garbanzo beans; rinsed and drained |
1 can | (14 1/2-oz) crushed tomatoes |
1 medium | Onion; chopped |
1 pack | (16-oz) frozen mixed vegetables |
4 \N | Cloves garlic; minced |
1 can | (14 1/2-oz) reduced-sodium chicken broth |
¼ teaspoon | Salt |
1 teaspoon | Chili powder |
1 teaspoon | Black pepper |
1 tablespoon | Dried parsley |
½ cup | All-purpose flour |
⅓ cup | Yellow cornmeal |
1 teaspoon | Baking powder |
1 tablespoon | Sugar |
1 \N | Egg; beaten |
2 tablespoons | Skim milk |
2 teaspoons | Oil |
CORNMEAL DUMPLINGS
(from Rival Crockpot cookbook)
Combine ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 4 to 5 hours). At end of cooking turn Crock-Pot to High and prepare dumplings. (see below).
Cornmeal Dumplings: In a medium bowl, stir together flour, cornmeal, baking powder and sugar. In a small bowl, combine egg, milk and oil. Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover; cook 30 minutes more without lifting lid until end of cooking. 6 to 8 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@... (Vergie A Ewing) on Aug 29, 1997