One Pot Chili Pie

Add 2 tbsp olive oil to a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onions are translucent, 5 to 8 minutes. Add Alamo chili seasoning and cook until fragrant, 1 to 2 minutes. Add kidney beans, tomatoes, a pinch of pepper, and 3½ cups of water and stir. Bring to a boil, reduce heat to low, and cook until the beans are warmed through, 6 to 8 minutes. (4-serving meal: use 4 tbsp olive oil, 7 cups water) TIPS: For the 4-serving meal, let the chili simmer for 8 to 10 minutes. The chili will look soupy, but the dumplings need all the liquid.

Add polenta, garbanzo bean flour, baking powder, turbinado sugar, just half the sour cream, a pinch of pepper, and 6 tbsp water to a small bowl and stir to combine. Allow the dumpling mixture to rest for 2 minutes, then drop heaping tablespoons of the dumpling mixture into the simmering chili and cook, covered, until dumplings are firm and cooked through, 15 to 18 minutes. (4-serving meal: use 12 tbsp water)

Add the remaining sour cream and chopped jalapeños to a small bowl and stir to combine. TIP: If you’re sensitive to spice, omit or use less jalapeño.

Drizzle the chili and cornbread dumplings with jalapeño crema and remaining pickled jalapeños. Serve family style. Enjoy!