Czech Chili With Parsley Dumplings

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Czech Chili With Parsley Dumplings
Chili is such a versatile dish and quite easy to make, perfect for the cold weather months ahead! I hope you enjoy this Czech rendition, including homemade bite-size parsley dumplings in place of noodles. This recipe is dairy-free, vegan, and gluten-free. This recipe was a hit for non-bean-loving friends, and those skeptical of traditional chili. Enjoy!
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  1. 5 c cooked lentils
  2. --
  3. 3 c canned chopped tomatoes (no salt added)
  4. 1 c tomato juice (or low sodium V8)
  5. ½ tsp ancho chili powder
  6. ½ tsp cayenne pepper
  7. 1 c dry red wine
  8. ½ tsp pepper
  9. 1 tsp cumin
  10. 1 tsp salt
  1. 3 tsp dried parsley
  2. ½ c water
  3. --
  4. 1 tsp baking powder
  5. 1 c gluten-free flour
  6. ½ tsp salt
  1. First, cook the dried lentils separately and set aside.
  2. Next mix the lentils with the remaining ingredients in a large soup pot. Bring to a boil, then reduce heat and simmer for one hour.
  3. While the above is cooking, prepare the dumplings. If using dried parsley, mix the water and dried herbs ahead of time and set aside.
  4. Mix the remaining ingredients together with the water and parsley.
  5. Bring a medium sized pot ¾ full of water to a boil. The easiest way to obtain mini dumplings is to take the dough and cut off little chunks into the boiling water with a kitchen shears. Boil for 5-10 minutes (less time = chewy dumplings).
  6. Just before serving mix the dumplings into the chili. I garnished with Daiya dairy-free cheddar cheese and fresh parsley!
  1. SK Tip: Feel free to add onions or other vegetables to the chili. Herbs such as oregano or other flavors would be fun to add to the dumpling dough, or even mixing in cheese!
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