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Vegetable Chili With Polenta

Vegetable Chili With Polenta
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2000

Nutritional Information

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

Quick Tip

Fully-stocked refrigerator
The chili can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.