Vegetable Chili with Corn Dumplings
Vegetarian Times Issue: September 1, 1998 p.46
Directions
- 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.
- 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.
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ingredient list
10 Servings
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
-
- 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
Nutritional Information
Per serving:
| Calories |
225 |
| Protein |
8g |
| Total Fat |
8g |
| Saturated Fat |
2g |
| Carbs |
29g |
| Cholesterol |
8mg |
| Sodium |
826mg |
| Fiber |
1g |
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