*  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
 _____