Soups

January 4, 2026

3-Bean Chili Verde with Cornbread Dumplings

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This 3-Bean Chili Verde with Cornbread Dumplings is a hearty and flavorful soup, perfect for a warm weekend meal during the cold months. 

It’s not the most attractive looking, and it was not easy to photograph, but please don’t let the looks deter you - this soup is delicious! Three different varieties of white beans combine with tangy salsa verde and earthy spices to make a rich base for pillowy soft cornbread dumplings. And I love adding extra veggies wherever I can, so there’s also spinach and corn mixed into the soup, for good measure.

I grew up enjoying chicken or turkey noodle soup with dumplings, but only recently discovered that other soups are great with the addition of dumplings on top! Since chili and cornbread are BFFs, I had to go with a cornbread-like dumpling for this chili verde. Some of the dumpling mixture dissolves into the soup, making it nice and thick (but don’t worry, most of the mixture remains intact with the dumplings on top!).

3-Bean Chili Verde with Cornbread Dumplings is a cozy, hearty meal for a cold autumn or winter night. It would also be a fun option for a football watching afternoon or tailgating party! With the soup and side all combined in one pot, it doesn’t get much easier!

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Ingredients assembled for the chili verde soup base.
Assemble your ingredients for the chili verde soup base.

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Stages of cooking the chili verde soup
Prepare the chili verde soup according to instructions.

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Ingredients assembled for cornbread dumplings
Assemble your ingredients for the cornbread dumplings.

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Stages of mixing up the dumpling mixture.
While the soup is simmering, prepare the dumpling mixture.

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Stages of cooking the dumplings in the soup
Gently drop dollops of the dumpling mixture evenly over the top of the simmering soup. Cook the dumplings uncovered for 10 minutes, then covered for 10 minutes. Test the dumplings with a toothpick to see if they are done.

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3-Bean Chili Verde served in a bowl with handles on the sides
Serve immediately, and enjoy!

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3-Bean Chili Verde served in a bowl with handles on the sides
3-Bean Chili Verde with Cornbread Dumplings is a cozy and hearty meal!

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3-Bean Chili Verde with Cornbread Dumplings

This 3-Bean Chili Verde with Cornbread Dumplings is a hearty and flavorful soup, perfect for a warm weekend meal during the cold months.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

30

min

total:

40

min

Print It

Ingredients

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

Instructions

  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.

You might also like

3-Bean Chili Verde with Cornbread Dumplings
Pumpkin Potato Beer Cheese Soup
The Easiest Lasagna Soup

Hi there, I’m Kira!

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