Vegetable Chili With Polenta

Vegetable Chili With Polenta
Maria Robledo
Serves 4
preparation
20
minutes
cooking
40
minutes
other
0
minutes

Ingredients

3
tablespoons
olive oil
1
large onion, finely chopped
2
garlic cloves, minced
2
tablespoons
chili powder
1 1/2
teaspoons
ground cumin
1
14.5-ounce can diced tomatoes with juice
1
15.5-ounce can red kidney beans, drained and rinsed
1
15.5-ounce can cannellini or great Northern beans, drained and rinsed
1
tablespoon
red wine vinegar
kosher salt and black pepper
1/2
cup
quick-cooking polenta
1
tablespoon
butter
green chili or jalapeño salsa, optional

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.
  2. Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.
  3. Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.
  4. Remove from heat and stir in the vinegar. Season to taste with salt and pepper.
  5. Meanwhile, prepare the polenta according to the package directions; stir in the butter. Season to taste with salt and pepper.
  6. Divide the polenta between 4 bowls. Ladle the chili over the top. Spoon a little salsa on top, if desired.
Susan Quick
April 2000

Nutritional Information

  • Per Serving
  • Calories 468
  • Calcium 190 mg
  • Carbohydrate 72 g
  • Cholesterol 8 mg
  • Fat 15 g
  • Fiber 14 g
  • Iron 6 mg
  • Protein 17 mg
  • Sat Fat 3 g
  • Sodium 770 mg
What does this mean? See Nutrition 101.