* Exported from MasterCook Mac * Vegetable Chili with Cornmeal Dumplings Recipe By : Vegetarian Times, September 1998 Serving Size : 10 Preparation Time :0:00 Categories : Chilis Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- your favorite sauteing liquid -- * 2 medium onions -- chopped 4 medium zucchini -- chopped 1 red bell pepper -- diced 1 large green bell pepper -- diced 4 cloves garlic -- minced 1 jalapeno -- chopped 1/4 cup fresh parsley -- chopped 1/4 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 Cornmeal Dumplings: 3/4 fine yellow cornmeal 2/3 cup hot water 1/4 cup unbleached all-purpose flour 1 teaspoon salt 1/4 cup fresh cilantro -- chopped 1 cup 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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5638 0 14 0 0 25052 0 _____