Vegetable Chili with Corn Dumplings

Author:
Publish date:
Social count:
0
  • servingServings

Ingredients

  • 1 Tbs. brown sugar

Cornmeal Dumplings

  • 3/4 cup fine yellow cornmeal
  • 2/3 cup hot water
  • 1/4 cup unbleached white flour
  • 1 tsp. salt
  • 1/4 cup chopped fresh cilantro
  • 1 cup farmer cheese or ricotta cheese

Cornmeal Dumplings

  • -

Cornmeal Dumplings

  • 12-oz. can tomato sauce
  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 4 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 Tbs. chili powder
  • 2 tsp. ground cumin
  • 2 (28-oz) cans Italian plum tomatoes with juice

Preparation

  1. In large pot, heat oil over medium heat. Add onions, zucchini, bell peppers and garlic and cook, stirring often, until softened, 15 minutes. Add jalapeño, parsley, cilantro, chili powder and cumin and cook, stirring, 2 minutes. Add tomatoes with juice, tomato sauce and sugar; simmer 10 minutes. Add beans; simmer 10 minutes more.
  2. Dumplings: In medium bowl, mix cornmeal and water. Add flour, salt, cilantro and cheese. Form mixture into 1-inch balls. Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cooked through, 10 to 12 minutes.

Nutrition Information

  • Serving Size: 10 Servings
  • Calories: 225
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 8 mg
  • Fat Content: 8 g
  • Fiber Content: 1 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 826 mg