Vegetable Chili with Cornmeal Dumplings

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 tablespoon chili powder
2 teaspoons ground cumin
56 ounces canned Italian plum tomatoes with juice
12 ounces canned tomato sauce
1 tablespoon brown sugar

Cornmeal Dumplings
3/4 cup fine yellow cornmeal
2/3 cup hot water
1/4 cup unbleached white flour
1 teaspoon salt
1/4 cup chopped fresh cilantro
1 cup farmer cheese or ricotta cheese

In large pot, heat oil over medium heat. Add onions, zucchini, bell peppers and garlic and cook, stirring often, until softened, 15 minutes.

Add jalapeno, parsley, cilantro, chili powder and cumin and cook, stirring, for 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.

Per serving: 225 cal; 8g prot; 8g total fat (2g sat. fat); 29g carb; 8mg chol; 826mg sod.; 5g fiber.