For the Veggie Chili:
- 3 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 red bell pepper, diced
- 1/2 delicata squash, cubed
- 1 jalapeno pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons of cumin
- 1 teaspoon oregano
- 1 tablespoon paprika
- 1/2 teaspoon of ground cayenne
- 1 28-ounce can crushed tomatoes
- 1 1/2 cup of vegetable stock
- 1 15-ounce can cannellini beans, rinsed
- 1 15-ounce can kidney beans, rinsed
For the Dumpling Topping:
- 1/2 cup corn flour or fine cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon flat-leaf Italian parsley, minced
- Freshly ground black pepper
- In a medium pot, set over medium heat, add the olive oil. When warm, add the diced, red bell pepper, delicata squash, jalapeño pepper and cook until softened, about 5 to 7 minutes. Mix in the minced garlic, cumin, oregano, paprika, cayenne and cook until fragrant, about 1 minute. Pour in the crushed tomatoes, vegetable stock, cannellini beans and kidney beans. Bring to a simmer and then immediately turn heat down and simmer for about 10 to 15 minutes. Stir in salt to taste. I ended up adding about 1 1/2 teaspoons of salt.
- Preheat the oven to 350 degrees F. Meanwhile, in a medium bowl, whisk together the corn flour or cornmeal, all-purpose flour, baking soda and salt. In a measuring cup, measure out the buttermilk and whisk in the melted butter and egg. Pour the wet ingredients into the dry and mix until barely combined.
- Drop scoops of the dough onto the surface of the chili and transfer to the oven to cook for about 15 minutes, until the top of the dumplings are lightly golden brown. Divide amongst bowls and garnish with minced parsley and a few turns of freshly ground pepper.
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