October 25, 2010
White Chicken Chili with Wheat Dumplings
What really makes this hearty chicken chili special are the steamed wheat dumplings that are spooned straight into the crock pot during the last 30 minutes of cooking. The simple dumpling recipe, which is ready in minutes, can be easily enhanced by mixing in shredded cheese or herbs.
This chili and dumpling recipe is a favorite in our apartment, and is definitely a keeper as the cold nights become more frequent.
White Chicken Chili with Wheat Dumplings: adapted from America's Test Kitchen
3 cans of Great Northern, Pinto, or Cannelini beans, rinsed and drained
2.5 cups of chopped cooked chicken
1 cup chopped Spanish onion
1.5 cups chopped red. green, and/or yellow peppers
2 Serrano chiles (or jalapenos), chopped
4 cloves garlic, minced
2 t. ground cumin
1/2 t. salt
1/2 t. dried oregano
3.5 cups chicken broth
3 T. smooth peanut butter
shredded cheese for topping
In a 3.5 or 4 quart slow cooker, stir together the beans, chicken, onions, peppers, chile, garlic, cumin, salt, and oregano. Stir in the chicken broth. Cover and cook on low heat setting for 8-10 hours. With 30 minutes left, stir in the peanut butter and drop in the dumplings and turn to high setting. Cover and cook 30 minutes more.
2/3 cup unbleached flour
1/2 cup whole wheat flour
2 t. baking powder
2/3 cup skim milk
2 T. canola oil
Whisk the first 3 ingredients in a bowl. In another bowl, mix the milk and oil, then stir together with the dry ingredients until just combined (add shredded cheese, herbs, etc. for flavor if desired). Switch heat to high setting and drop the 8 dumplings into the hot stew in a single layer. Cover and steam until a toothpick comes out clean, about 30 minutes. Serve the dumplings topped with stew.