Title: Vegetable Chili with Cornmeal Dumplings
Categories: Chilis, Grains & ce, Vegetarian
Yield: 10 servings

Your favorite sauteing
-liquid; *
2 md Onions; chopped
4 md Zucchini; chopped
1 Red bell pepper; diced
1 lg Green bell pepper; diced
4 Cloves garlic; minced
1 Jalapeno; chopped
1/4 c Fresh parsley; chopped
1/4 c Fresh cilantro; chopped
1 tb Chili powder
2 ts Ground cumin
2 cn Italian plum tomatoes; with
-juice, 28 oz size cans
12 oz Tomato sauce
1 tb Brown sugar

-----------------------------CORNMEAL DUMPLINGS-----------------------------
3/4 Fine yellow cornmeal
2/3 c Hot water
1/4 c Unbleached all-purpose flour
1 ts Salt
1/4 c Fresh cilantro; chopped
1 c Lowfat farmer's cheese; or
-lowfat ricotta

* 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: 1/2
Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable

Recipe by: Vegetarian Times, September 1998

Posted to EAT-LF Digest by "Ellen C." on Aug 26, 1998,
converted by MM_Buster v2.0l.