[recipe*] Chili with Potato Dumplings

[Guest guest]

This is a great recipe that you can even adapt

to cooking in a crock pot if you like.

The longer the chili simmers the better the flavor.

Nobody turns down a bowl of this, and the dumplings

are always a hit.

 

Chili with Potato Dumplings

 

1 package (12 oz) MorningStar Farms Crumbles

1 Tbs olive oil

1/2 cup chopped onion

1 can (16 oz) kidney beans, rinsed and drained

1/2 cup chopped green pepper

2 tsp chili powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp dried minced garlic

1/2 tsp oregano

1/8 tsp cayenne pepper

1 can (15 oz) tomato sauce

 

DUMPLINGS:

1/2 mashed potato flakes

1/2 cup all-purpose flour

1/2 Tbs minced fresh fresh parsley

1 tsp baking powder

1/4 tsp salt

1/2 cup soy milk

1 egg, beaten

 

In a large soup kettle or Dutch oven over medium heat,

saute the crumbles, onion and green pepper in the olive

oil until the vegetables are tender. Add the rest of the

ingredients (except not the dumpling ingredients) and

bring to a boil. Reduce the heat and simmer on low for

about 30 minutes. In a bowl, combine the first five dumpling

ingredients, then stir in the egg and soy milk until just

moistened. Let rest for 3 minutes. Drop by tablespoons

onto simmering chili. Cover and cook for 15 minutes.

Yield: 4 servings

 

~ PT ~

 

Picture yourself

in a boat on a river

with tangerine trees

and marmalade skies.

~ John Lennon