One Pot Chili Pie
with Cornbread Dumplings & Pickled Jalapeño Crema
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- 1 yellow onion, diced small
- 4 garlic cloves, peeled and minced
- 3 tbsp Alamo blend chili seasoning
- 13.4 oz kidney beans, drained and rinsed
- 14.5 oz diced tomatoes
- ½ cup polenta
- 2 tbsp garbanzo bean flour
- 2 tsp baking powder
- 1 tbsp turbinado sugar
- 4 oz Treeline® Dairy-Free Sour Cream (divided)
- 2 oz pickled jalapeños, half finely chopped and half left whole
- 3 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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!