Vegetable Chili with Cornmeal Dumplings
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
medium, chopped |
|
| 4 | each |
zucchini
medium, chopped |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | each |
green bell peppers
large, diced |
|
| 4 | each |
garlic cloves
minced |
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
cilantro
fresh |
|
| 1 | tablespoon |
chili powder
|
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | each |
italian plum (roma) tomatoes
cans, with juice 28 oz size |
|
| 12 | ounces |
tomato sauce
|
|
| 1 | tablespoon |
brown sugar
|
|
| Cornmeal dumplings | |||
| ¾ | fine |
cornmeal
yellow |
*
|
| ⅔ | cup |
water
hot |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | cup |
cheese
lowfat farmer's, or lowfat ricotta |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
medium, chopped |
|
| 4 | each |
zucchini
medium, chopped |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | each |
green bell peppers
large, diced |
|
| 4 | each |
garlic cloves
minced |
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
cilantro
fresh |
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
ground |
|
| 2 | each |
italian plum (roma) tomatoes
cans, with juice 28 oz size |
|
| 346.8 | ml/g |
tomato sauce
|
|
| 15 | ml |
brown sugar
|
|
| Cornmeal dumplings | |||
| 0.8 | fine |
cornmeal
yellow |
*
|
| 158 | ml |
water
hot |
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
cilantro
chopped |
|
| 237 | ml |
cheese
lowfat farmer's, or lowfat ricotta |
*
|
Directions
Sauté 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.
