CORN STEW WITH BLUE DUMPLINGS (Navajo)

1 lb ground beef or lamb
1 1/2 C whole kernel corn
1 onion chopped
1 ea red and green bell pepper (chopped)
1 C ea zucchini and summer squash
1 T flour
2 t chile powder
Salt and pepper to taste

Saute meat in a skillet, until no longer pink. Transfer meat to a kettle. Combine remaining ingredients except flour and just cover with water. Cover and simmer 5-10 minutes. Mix 1/4 cup of the broth with the flour and stir into the stew. Continue cooking and additional 5 minutes more. Add corn dumplings. (Source: Holbrook Indian School)