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A healthy take on chili and cornbread! Perfectly spiced vegetarian chili over creamy polenta. Vegan & Glutenfree from delishknowledge.com

Vegetarian Chili with Creamy Polenta

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main, Soup, Stew
  • Cuisine: American

Description

A healthy take on chili and cornbread! Perfectly spiced vegetarian chili over creamy polenta. Vegan & Glutenfree from delishknowledge.com


Scale

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

  1. 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.
  2. Continue to cook on low for 10-15 minutes until vegetables are soft.
  3. Add the chopped tomatoes, tomato sauce, and beans.
  4. Reduce heat to low and simmer for 15 minutes. If the chili becomes too thick, you can thin with a bit of vegetable broth.
  5. Make the polenta: Heat broth and milk over medium heat.
  6. When bubble start to surface, gently whisk in cornmeal and stir together.
  7. Reduce heat to low and let cook until thick, stirring often, about 25 minutes.
  8. Stir in butter and pinch salt/pepper.
  9. To serve: scoop polenta into a bowl. Top with chili. Garnish with your favorite toppings!