Heat olive oil in a large pot over medium heat.

Add chopped onions, diced zucchini, diced bell peppers, and minced garlic.

Cook, stirring often, until the vegetables soften, about 15 minutes.

Add seeded and chopped jalapeno pepper, chopped fresh parsley, chopped fresh cilantro, chili powder, and ground cumin.

Cook, stirring, for 2 minutes to release the aromas.

Add Italian plum tomatoes with their juice, tomato sauce, and brown sugar.

Simmer for 10 minutes to allow flavors to meld.

Add beans (not specified in the original recipe, but common in chili).

Simmer for an additional 10 minutes.

Prepare the corn dumplings: In a medium bowl, mix yellow cornmeal and hot water.

Add unbleached white flour, salt, cilantro, and farmer cheese or ricotta cheese.

Mix until just combined.

Form the dumpling mixture into 1-inch balls.

Gently add the dumplings to the simmering chili, stirring gently to submerge them.

Simmer until the dumplings are cooked through, about 10 to 12 minutes.