White Bean Chili with Masa Dumplings

This green chili, packed with tomatillos, poblanos, and white beans, is a twist on traditional red chili. This dish is tangy, bright, and topped with tender masa balls. The steamy environment in the Suvie is perfect for the masa balls, which steam on top of the chili as it cooks. Some of the ingredients in the chili pull double duty in a simple salsa that’s served on top of the finished chili for a fresh punch of flavor. This recipe is not only delicious but also gluten-free and dairy-free, making it a great choice for a variety of diets.

White Bean Chili with Masa Dumplings

  • Servings: 4
  • Difficulty: 3 hours and 50 minutes
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  • 1 cup masa harina
  • 1 tsp baking powder
  • 1 cup warm water
  • 1 tbsp vegetable oil, plus 2 tsp, separated
  • 2 (14.5 oz) cans of white beans, such as cannellini, navy, or great northern
  • 2 medium poblano peppers, stemmed, seeded and cut into ½” pieces 
  • 1 small onion, finely chopped
  • 1 jalapeño or serrano pepper, stemmed, seeded, and minced
  • 2 garlic cloves, minced 
  • 4 tomatillos, husks removed and rinsed, roughly chopped (substitute 1 cup canned tomatillo)
  • ¼ cup chopped fresh cilantro, plus extra for garnish
  • 1 lime
  • 1 cup vegetable stock


In a medium bowl, stir together the masa harina, baking powder, warm water, 1 tbsp vegetable oil, and 1 tsp salt. Set aside while preparing the other ingredients.

Drain and rinse one can of white beans and transfer to a large bowl. Using a potato masher or fork, mash beans until pasty and thick.

Place poblano peppers in a Suvie pan. In a separate Suvie pan combine garlic, ¾ of the chopped onion, and ¾ of the minced jalapeño. Drizzle 1 tsp vegetable oil over each pan and stir to combine. Insert both pans into your Suvie and broil for 10 minutes, stirring halfway through cooking. 

While the vegetables broil, prepare the salsa. Finely chop ¼ of the roughly chopped tomatillo and place in a medium bowl. Add the remaining ¼ of the chopped onion, ¼ of the minced jalapeño, cilantro, and juice from half the lime. Season salsa to taste with salt and set aside in the refrigerator while the chili cooks. 

Once the vegetables have finished broiling, transfer broiled vegetables to bowl with the mashed beans. Add the remaining can of beans with liquid, remaining tomatillos, vegetable stock, 1 ½ tsp salt, and ½ tsp ground black pepper. Divide mixture between the 2 now-empty Suvie pans.

Scoop heaping tablespoons of masa harina mixture and roll between your hands into about 16 balls. Divide masa balls between both pans of chili.

Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

Remove pans from your Suvie, ladle chili and masa balls into bowls, and top with reserved salsa and extra cilantro.

Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.


Nutritional Information per serving (4 servings per recipe): Calories 375, Total Fat 7g, Total Carbohydrates 62g, Total Sodium 1,734 mg, Total Protein 16g

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