Vegetable chili with cornmeal dumplings

10 servings

Ingredients

Quantity Ingredient
Your favorite sauteing liquid; *
2 mediums Onions; chopped
4 mediums Zucchini; chopped
1 Red bell pepper; diced
1 large Green bell pepper; diced
4 Cloves garlic; minced
1 Jalapeno; chopped
¼ cup Fresh parsley; chopped
¼ cup Fresh cilantro; chopped
1 tablespoon Chili powder
2 teaspoons Ground cumin
2 cans Italian plum tomatoes; with juice, 28 oz size cans
12 ounces Tomato sauce
1 tablespoon Brown sugar
¾ Fine yellow cornmeal
⅔ cup Hot water
¼ cup Unbleached all-purpose flour
1 teaspoon Salt
¼ cup Fresh cilantro; chopped
1 cup Lowfat farmer's cheese; or lowfat ricotta

Directions

CORNMEAL DUMPLINGS

* The original called for olive oil for sauteing the veggies.

Saute the onions, zucchini, bell peppers, and garlic until softened -- about 15 minutes. ADd the jalapeno, parsley, cilantro, and seasoning, and cook for 2 minutes. Add tomatoes and the sauce and sugar; simmer for 10 more minutes.

Dumplings:

Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch balls. Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cook through, 10 -12 minutes.

Per serving: 126 Calories; 1g Fat (10% calories from fat); 7g Protein; 23g Carbohydrate; 10mg Cholesterol; 550mg Sodium Food Exchanges: ½ Starch/Bread; ½ Lean Meat; 1½ Vegetable Recipe by: Vegetarian Times, September 1998 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Aug 26, 1998, converted by MM_Buster v2.0l.

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