Name: Sweet Potato Walnut Chili with Corn Dumplings
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 6 servings
Ingredients: 2 tsp cumin seeds; 1 tsp coriander seeds; 1 null whole clove; 2.5 cups vegetable stock; 3 null dried ancho chiles (see notes); 1 null dried cascabel chile (see notes); 1 tbsp unsweetened cocoa powder; 1 tbsp tamari; 2 tbsp avocado or olive oil; 1 medium white onion, small dice; 5 cloves garlic, minced; 1 tsp dried oregano; 0.25 tsp cayenne pepper (or to taste); 2 tbsp tomato paste; 2 medium sweet potatoes, peeled and diced small (about 3 cups diced sweet potatoes); 1 cup walnut halves, super finely chopped; null null sea salt (to taste); null null ground black pepper (to taste); 13.5 oz red kidney beans, drained and rinsed ((398 ml) can); 13.5 oz black beans, drained and rinsed ((398 ml) can); 28 oz crushed tomatoes ((828 ml) can); null null chopped cilantro (or parsley); null null vegan sour cream (for serving (optional)); 0.75 cup spelt flour (light whole wheat OR light spelt flour); 0.25 cup cornmeal; 0.25 tsp fine sea salt; 0.25 tsp ground black pepper; 0.25 tsp ground cumin; 0.125 tsp baking soda; 0.33 cup unsweetened non-dairy milk (plus 2 tablespoons)

Instructions

Show units in method

1

Toast cumin seeds (2 tsp), coriander seeds (1 tsp), and clove (1 whole) in a large pot over medium heat for 3 minutes until fragrant. Grind and set aside.
2

Boil vegetable stock (2.5 cups) in a small saucepan. Blend hot [vegetable stock], ancho chiles (3 dried), cascabel chile (1 dried), unsweetened cocoa powder (1 tbsp), and tamari (1 tbsp) until smooth.
3

Sauté avocado or olive oil (2 tbsp) and white onion (1 medium) in the large pot over medium heat for 6-8 minutes until soft.
4

Add garlic (5 cloves), dried oregano (1 tsp), cayenne pepper (0.25 tsp), and ground spices to the pot. Stir for 1 minute. Add tomato paste (2 tbsp) and cook for 1 minute more.
5

Stir in sweet potatoes (2 medium) and walnut halves (1 cup). Season with [sea salt] and [ground black pepper]. Add red kidney beans (13.5 oz) and black beans (13.5 oz).
6

Pour in the blended chile mixture and crushed tomatoes (28 oz). Stir well, cover slightly ajar, bring to a boil, then simmer for 40 minutes until sweet potatoes are soft. Stir occasionally.
7

Check chili seasoning and adjust as needed.
8

For dumplings: Whisk unsweetened non-dairy milk (0.33 cup), unsweetened non-dairy milk (2 tbsp), apple cider vinegar (0.5 tsp), and avocado or olive oil (2 tbsp) in a small bowl; let sit. In a medium bowl, whisk spelt flour (0.75 cup), cornmeal (0.25 cup), fine sea salt (0.25 tsp), ground black pepper (0.25 tsp), ground cumin (0.25 tsp), and baking soda (0.125 tsp). Gently fold wet into dry ingredients to form a stiff, scoopable dough.
9

Remove chili lid. Drop 1.5-2 tbsp dollops of dumpling dough onto the chili surface, spreading slightly. Cover tightly and simmer for 15-18 minutes until puffed and firm. Garnish with [chopped cilantro] and serve with [vegan sour cream].