Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Onions; chopped |
| 5 | Cloves garlic; minced |
| 2 tablespoons | Vegetable oil |
| 1 | Poblano chile pepper; seeded and chopped |
| 2 larges | Red bell peppers; chopped |
| 3 tablespoons | Chili powder |
| 2 teaspoons | Ground cumin |
| 1 can | (28 oz) whole tomatoes; undrained, chopped |
| 2 smalls | Zucchini; chopped |
| 1 can | (15 oz) pinto beans; undrained |
| 1 can | (15 oz) black beans; undrained |
| ½ teaspoon | Freshly ground pepper |
| ½ cup | All purpose flour |
| ½ cup | Cornmeal |
| 1 teaspoon | Baking powder |
| 2 tablespoons | Shortening |
| ¼ cup | Cheddar cheese; shredded |
| 2 tablespoons | Fresh cilantro; minced |
| ½ cup | Milk |
| 1 teaspoon | Cumin; ground |
| 1¼ teaspoon | Salt; divided |
Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add ¾ teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender.
Combine flour, cornmeal, baking powder, and remaining ½ teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened. Drop dough by heaping tablespoons into simmering ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done. Yield: 6 to 8 servings.
Recipe by: Southern Living-Oct 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Sep 25, 1997