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Before you jump to Crockpot Santa Fe Chili with Polenta Dumplings recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.
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Just about the most popular snacks is low fat yogurt. Sometimes people choose to eat yogurt over a healthy lunch which is not the best idea. Low fat yogurt helps make a wonderful snack, nonetheless. It consists of a lot of calcium, protein, and B vitamins. Yogurt is often eaten to help preserve the digestive system considering that it is so easily digestible by most people. Try putting in some healthy nuts to unsweetened yogurt for a healthy snack idea. It’s an easy way to lessen sugar while still enjoying a yummy snack.
You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to crockpot santa fe chili with polenta dumplings recipe. To cook crockpot santa fe chili with polenta dumplings you only need 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Crockpot Santa Fe Chili with Polenta Dumplings:
- Get Chili Ingredients
- You need lean ground beef
- Prepare onion, chopped
- Use green bell pepper, chopped
- Prepare garlic, minced
- Use 10-ounce can enchilada sauce
- Get 8-ounce can tomato sauce
- You need 6-ounce can sliced black olives
- Provide chili powder *
- Provide sea salt (* see note on salt)
- Use oregano
- Prepare ground cumin
- Prepare cornmeal dumplings
- You need water
- Prepare yellow cornmeal
- Use sea salt
- Provide Garnish
- You need roma tomato, diced
- Get extra sliced black olives
- You need green onion, diced
- Get sour cream
- Take shredded sharp cheddar cheese
Instructions to make Crockpot Santa Fe Chili with Polenta Dumplings:
- In a large nonstick skillet over medium-high heat, brown the ground beef, onion, bell pepper, and garlic. Stir often to break up the lumps until the ground beef loses it's pink. Drain excess grease and transfer to a crock pot.
- Stir in the enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin. Cover and slow cook on low for 7-8 hours. Skim off any fat that collects on the surface of the chili.
- About 20 minutes before the chili is done, bring the water and 1/2 teaspoon of salt to a boil in a medium sauce pan. Gradually whisk in the cornmeal. Reduce heat to low and continue whisking until very thick.
- Drop the cornmeal mixture by tablespoons onto the chili. Increase the crockpot temperature to high, cover, and let the dumplings cook through. About 15-20 minutes.
- Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
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- Note on salt content - The type of enchilada sauce you use seems to effect the saltiness of this dish. I used La Preferida this time and it seemed just a wee bit salty. I suggest using 1/2 teaspoon of salt instead of 1 teaspoon and then salt according to your your taste toward the end of the cooking process.
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- Note on chili powder - I prefer to use Morton & Bassett brand. It is the best chili powder there is IMHO. I have made this chili with other brands before and it never turns out as good.
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