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.