In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.

Next, introduce the chopped red and green bell peppers to the pot. Stir together and cook for about 5 minutes, allowing the peppers to soften and sweeten.

Now, add in the black beans, corn, and diced tomatoes to the mixture. Pour in the vegetable broth and season with chili powder, cumin, smoked paprika, salt, and pepper.

Permit the soup to simmer uncovered for about 10 minutes to develop the rich and hearty flavors.

While the soup simmers, prepare the dumplings. In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. Add olive oil and plant-based milk, mixing until a thick batter forms.

With the soup at a gentle simmer, drop dollops of the dumpling batter into the broth—aim for about 8-10 dumplings. Cover the pot and let them cook for 12-15 minutes.

Once the dumplings are cooked to perfection, serve the Tamale Soup warm in bowls.