Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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!Print
A healthy take on chili and cornbread! Perfectly spiced vegetarian chili over creamy polenta. Vegan & Glutenfree from delishknowledge.com