- Calcium 190mg
- Calories 468
- Carbohydrate 72g
- Cholesterol 8mg
- Fat 15g
- Fiber 14g
- Iron 6mg
- Protein 17mg
- Sat fat 3g
- Sodium 770mg
How to Make It
Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.
Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.
Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.
Remove from heat and stir in the vinegar. Season to taste with salt and pepper.
Meanwhile, prepare the polenta according to the package directions; stir in the butter. Season to taste with salt and pepper.
Divide the polenta between 4 bowls. Ladle the chili over the top. Spoon a little salsa on top, if desired.