Vegetarian Chili with Creamy Polenta
A healthy take on chili and cornbread! Perfectly spiced vegetarian chili over creamy polenta. Vegan & Gluten-free.
If cornbread and chili go together like peanut butter and jelly, then vegetarian chili & creamy polenta go together like, um, chili and cornbread?
A week or so ago, while waiting not-so-patiently for this vegetarian chili to finish cooking, I started rummaging through our pantry for cornbread ingredients. Ground corn? Check. Everything else? Nada.
While the beauty of living two blocks from a grocery store is convenient when I need last-minute ingredients, I did not have the energy- nor the patience- that evening. As I tried to convince myself that chili would be just as delicious without a side of freshly baked cornbread, I started dreaming about polenta.
Who needs hunks of cornbread anyway? Creamy polenta is not only the soupy version of cornbread, it’s also a zillion times easier. Whisk ground corn into simmering vegetable broth. Whisk a bit more, and it’s ready. I’m not sure why I haven’t thought of this before, but I can’t get enough of this simple pairing.
It’s the perfect brisk fall evening meal. Of course, I’m not having any brisk fall evenings here in the Sahara California, but I hope you are! This cozy, comfort bowl just begs to be eaten while curled up on the couch under a blanket.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegetarian Chili with Creamy Polenta
Ingredients
Polenta:
- 3 cups soymilk
- 1 cup vegetable broth
- 1 cup corn meal
- 3 tbsp. dairy-free butter, I like Earth Balance brand
Chili:
- 1 onion, chopped
- 2 zucchini, chopped
- 1 green pepper, diced
- 3 garlic cloves, minced
- 3 jalapeno peppers, finely chopped
- 4 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 large can italian chopped tomatoes
- 1 large can tomato sauce
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
Instructions
- Make the chili: Heat 1 tbsp. olive oil in a large saucepan. Add the onion and cook until soft, about 5 minutes. Add the chopped zucchini, green pepper, garlic cloves, jalapenos, and spices.
- Continue to cook on low for 10-15 minutes until vegetables are soft.
- Add the chopped tomatoes, tomato sauce, and beans.
- Reduce heat to low and simmer for 15 minutes. If the chili becomes too thick, you can thin with a bit of vegetable broth.
- Make the polenta: Heat broth and milk over medium heat.
- When bubble start to surface, gently whisk in cornmeal and stir together.
- Reduce heat to low and let cook until thick, stirring often, about 25 minutes.
- Stir in butter and pinch salt/pepper.
- To serve: scoop polenta into a bowl. Top with chili. Garnish with your favorite toppings!
Sorry for dumb question but I’m assuming the “large” can of tomato sauce is the 15 oz but for the large can of chopped tomatoes … is that 15 or 28 oz? Thanks!
No dumb questions! That’s on me for not putting the correct size. Yes, it’s the 28 ounce size.
Great minds think alike?! Because I’ve had vegan chili – with zucchini, too – with polenta baked on top for lunch three times this week. I can’t get enough. The baked version was easier to pack and bring to work but your way of serving the polenta in its still soft and creamy state is even better.
I can’t wait to get my kitchen things and make this!! Seriously polenta is one of my favorite foods (I’m such a weirdo haha)
Omg, huzzah, this looks freaking fantastic. I love polenta so much and how clever to pair it with chili! Girl you are a genius!
OOOOOOOO that chili isn’t making me chilly at all, it’s making me all hot and bothered AH HA HA!
haha 🙂 it’s hot all right! just wait till you try it on creamy polenta!
That looks amazing! Fortunately for us we are getting nice fall evenings here in Louisville so I’ll have to try this out. I love getting tons of veggies in one meal so this looks perfect. Pinning now!
Yes! That’s why I love soups so much- it’s a great way to pack in a ton of vegetables without feeling like you’re eating a salad for every meal!
love the idea of the chili on top of polenta!
Thanks Deborah! It was delicious!
Perfect combo – the creamy polenta and spicy chili – yum!
Thanks Annie!
Awesome idea! I love cornbread with chili, but agree, sometimes it’s not in the cards to make fresh. I’ll have to try this polenta/chili combo. We’re having plenty of cool fall days… I’ll send some your way in exchange for sunshine!
Ha! Please do! Don’t get my wrong I love the sunshine, but I am ready to get my fall clothes out! Boots and sweaters aren’t the same when it’s 90 degrees out 🙂
I am pretty much in love with Polenta… great idea to use it in place of the cornbread! #carbsFTW
Me too! Plus it’s sooo easy! You know carbs are always my thing! 🙂