Vegetable Chili With Polenta

Photo by Maria Robledo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 468 calories
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 8 mg
    • Sodium 770 mg
    • Protein 17 mg
    • Carbohydrate 72 g
    • Fiber 14 g
    • Iron 6 mg
    • Calcium 190 mg


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


  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.