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Vegetable Chili with Cornmeal Dumplings

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Submitted by polishbrat

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 2
EACH EACH ONIONS
medium, chopped
4 4
EACH EACH ZUCCHINI
medium, chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
diced
1 1
EACH EACH GREEN BELL PEPPERS
large, diced
4 4
EACH EACH GARLIC CLOVES
minced
1 1
EACH EACH JALAPEÑO PEPPER
chopped *
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
¼ 59
CUP ML CILANTRO
fresh
1 15
TABLESPOON ML CHILI POWDER
2 1E+1
TEASPOONS ML CUMIN
ground
2 2
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
cans, with juice 28 oz size
12 346.8
OUNCES ML/G TOMATO SAUCE
1 15
TABLESPOON ML BROWN SUGAR
Cornmeal dumplings
¾ 0.8
FINE FINE CORNMEAL
yellow *
158
CUP ML WATER
hot
¼ 59
1 5
TEASPOON ML SALT
¼ 59
CUP ML CILANTRO
chopped
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 168 8% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 438mg 18%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 24%
Sugars g
Protein 12g
Vitamin A 42% Vitamin C 142%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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