Rating: 3 stars
327 Ratings
  • 5 star values: 62
  • 4 star values: 56
  • 3 star values: 71
  • 2 star values: 82
  • 1 star values: 56
Susan Quick

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Credit: Maria Robledo

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.

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  • 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.

Nutrition Facts

calcium 190mg; 468 calories; carbohydrates 72g; cholesterol 8mg; fat 15g; fiber 14g; iron 6mg; protein 17mg; saturated fat 3g; sodium 770mg.
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