Three Bean Chili with Dumplings Crock Pot
Warm, hearty, and packed with flavor, this Three Bean Chili with Dumplings is the ultimate crock pot comfort food. Featuring a vibrant medley of black, kidney, and pinto beans combined with a rich blend of tomatoes, bell peppers, and smoky spices, this vegetarian chili delivers a satisfying, protein-packed meal that’s perfect for chilly days. But the true star of this dish is the tender, buttery dumplings cooked right on top, adding a unique twist to the classic chili experience. With just 20 minutes of prep and the magic of slow cooking, you’ll have a crowd-pleasing meal that’s as easy to make as it is delicious. Serve it piping hot and garnish with fresh parsley for a cozy, flavor-packed dinner. Ideal for family meals or potlucks, this crock pot recipe is as nourishing as it is indulgent!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 28 ounces canned diced tomatoes with juice
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 3 tablespoons butter, cubed and cold
- 0.5 cup milk
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Transfer the cooked onion and garlic to a crock pot. Add the diced green and red bell peppers, rinsed and drained beans (black, kidney, and pinto), canned diced tomatoes with juice, and tomato paste.
Pour in the vegetable broth and stir to combine. Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to ensure the spices are evenly mixed.
Cover the crock pot and set it to cook on low for 6 hours or on high for 3 hours, stirring occasionally.
About 30 minutes before the chili is finished cooking, prepare the dumplings. In a medium bowl, whisk together the flour and baking powder. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
Gradually stir in the milk until a shaggy dough forms. Be careful not to overmix.
Drop the dumpling dough by heaping spoonfuls on top of the chili. Cover the crock pot and cook on high for an additional 25-30 minutes, or until the dumplings are puffed up and cooked through.
Serve the chili hot, garnished with freshly chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 7695 mg | 335% | |
| Total Carbohydrate | 452.2 g | 164% | |
| Dietary Fiber | 98.4 g | 351% | |
| Total Sugars | 57.9 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 970 mg | 75% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 7292 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
