Vegetable Chili with Corn Dumplings

• 1 Tbs. brown sugar
• 3/4 cup fine yellow cornmeal
• 23 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 jalapeno 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

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

brown sugar, yellow cornmeal, water, unbleached white flour, salt, fresh cilantro, farmer cheese, tomato sauce, olive oil, onions, zucchini, red bell pepper, green bell pepper, garlic, pepper, parsley, fresh cilantro, chili powder, ground cumin, italian plum tomatoes

Taken from www.vegetariantimes.com/recipe/vegetable-chili-with-corn-dumplings/ (may not work)