3-Bean Chili Verde with Cornbread Dumplings

2 Tbsp. avocado oil

1 medium yellow onion, diced

4 cloves garlic, peeled and minced

1 1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. smoked paprika

1/2 tsp. dried oregano

1 tsp. kosher salt

1/2 tsp. ground black pepper

4 oz. diced green chiles

16 oz. jarred salsa verde

4 cups low-sodium vegetable broth

1 14-oz. can cannellini beans, drained and rinsed

1 14-oz. can butter beans, drained and rinsed

1 14-oz. can black-eyed peas, drained and rinsed

4 cups chopped fresh spinach

1 cup frozen corn kernels

For the dumplings:

1 cup all-purpose flour

1/2 cup fine/medium grind cornmeal

1 tsp. baking soda

1/2 tsp. kosher salt

4 Tbsp. cold unsalted butter, diced

3/4 cup buttermilk

1. Heat a large, heavy-bottom pot over medium heat. Once hot, add the avocado oil, then add the diced onion and sauté for 7-8 minutes, or until translucent and soft. 
2. Add minced garlic and sauté about 1 minute, stirring frequently. Add the spices (cumin, coriander, smoked paprika, oregano, salt and pepper) and stir until vegetables are coated. Saute the spices for about a minute, until fragrant.
3. Add the green chiles, salsa verde, vegetable broth, and the three kinds of beans, and stir until combined. Bring to a boil. 
4. Once the soup is boiling, reduce the heat to medium-low, stir in the chopped fresh spinach and frozen corn, and simmer for about 5 minutes.
5. While the soup is simmering, make the dumpling mixture: In a medium mixing bowl, combine the dry ingredients. Add the cubed butter, and blend it in with a fork until crumbly. Stir in the buttermilk, just until all the ingredients are wet and come together.
6. Gently drop spoonfuls of the dumpling mixture into the simmering soup, arranging them to cover the top of the soup (about 10-12 dumplings total). 
7. Simmer the dumplings uncovered for 10 minutes, then cover and simmer another 10 minutes. Test for doneness with a toothpick -dumplings are done when the toothpick comes out clean.
8. Serve immediately, garnished with sour cream (optional). Store leftovers in an airtight container in the fridge 3-5 days.