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One Pot Chili Pie with Cornbread Dumplings & Pickled Jalapeño Crema
2 or 4 Serving Dinner

One Pot Chili Pie

with Cornbread Dumplings & Pickled Jalapeño Crema

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45
CALORIES
680
FAT
16g
CARBOHYDRATES
101g
PROTEIN
28g


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INGREDIENTS

  1. 1 yellow onion, diced small
  2. 4 garlic cloves, peeled and minced
  3. 3 tbsp Alamo blend chili seasoning
  4. 13.4 oz kidney beans, drained and rinsed
  5. 14.5 oz diced tomatoes
  6. ½ cup polenta
  7. 2 tbsp garbanzo bean flour
  8. 2 tsp baking powder
  9. 1 tbsp turbinado sugar
  10. 4 oz Treeline® Dairy-Free Sour Cream (divided)
  11. 2 oz pickled jalapeños, half finely chopped and half left whole
  12. 3 tbsp olive oil*
  13. Pepper*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: Tree nuts (cashews)
Tools: Medium saucepan or cast iron skillet with a lid
SERVINGS
2 4
PREP & COOK TIME
45
CALORIES
680
FAT
16g
CARBOHYDRATES
101g
PROTEIN
28g


Get Recipes Delivered

INSTRUCTIONS

1
Make the chili

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.

2
Make the cornbread dumplings

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)

3
Make the jalapeño crema

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.

4
Serve

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

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