• Prep Time:
  • Cooking Time:
  • Serves: 10 servings

Vegetable Chili with Cornmeal Dumplings

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • Your favorite sauteing
  • -liquid; *
  • 2 md Onions; chopped
  • 4 md Zucchini; chopped
  • 1 Red bell pepper; diced
  • 1 lg Green bell pepper; diced
  • 4 Cloves garlic; minced
  • 1 Jalapeno; chopped
  • 1/4 c Fresh parsley; chopped
  • 1/4 c Fresh cilantro; chopped
  • 1 tb Chili powder
  • 2 ts Ground cumin
  • 2 cn Italian plum tomatoes; with
  • -juice, 28 oz size cans
  • 12 oz Tomato sauce
  • 1 tb Brown sugar


3/4 Fine yellow cornmeal
2/3 c Hot water
1/4 c Unbleached all-purpose flour
1 ts Salt
1/4 c Fresh cilantro; chopped
1 c 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.


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

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