Ingredients
2 cans (14-1/2 ounces each) chicken broth1 package (16 ounces) frozen mixed vegetables1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1 tablespoon chili powder1 tablespoon minced fresh cilantro4 garlic cloves, minced1/4 teaspoon pepperCORNMEAL DUMPLINGS:1/2 cup all-purpose flour1/2 cup shredded cheddar cheese1/3 cup cornmeal1 tablespoon sugar1 teaspoon baking powder1 large egg2 tablespoons whole milk2 teaspoons canola oil
Preparation
In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.
For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff).
Drop by heaping tablespoons onto soup. Cover and cook on high (without lifting cover) until a toothpick inserted in a dumpling comes out clean, about 30 minutes.
