Four-Bean Chili Bake with Polenta Topping
Black beans, white beans, and yellow corn kernels provide the basis for this protein-rich vegetarian chili. The cheesy polenta topping really makes it special.
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 50minutes |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 50minutes |
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 1 red bell pepper seeded and coarsely chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and cut into 1/4-inch dice
- 2 small zucchini halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 can crushed tomatoes in puree (28 ounces)
- 1 can black beans (15 ounces), drained and rinsed
- 1 can red kidney beans (15 ounces), drained and rinsed
- 1 can pinto beans (15 ounces), drained and rinsed
- 1 can chickpeas (15 ounces), drained and rinsed
- 5 cups water
- 1 1/2 cups polenta or yellow cornmeal
- 1/2 tsp salt
- 1 1/2 cups reduced-fat cheddar cheese shredded
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In large nonstick saucepan or pot over medium heat, heat oil. Add onion and bell pepper. Cook until softened, 5 minutes. Stir in garlic. Cook 30 seconds. Add carrots. Cover and cook 2 minutes. Add zucchini, chili powder, and cumin. Cook 1 minute. Stir in tomatoes. Bring to a boil, lower heat and simmer, partially covered, 15 minutes, stirring occasionally.
- Stir in black beans, kidney beans, pinto beans, and chickpeas. Heat through. Remove half of the bean mixture and refrigerate or freeze in airtight dish to use for another meal.
- Preheat oven to 400°F. In medium saucepan, bring 4 cups of the water to a boil. In medium bowl, stir together remaining 1 cup water, the polenta, and salt. Gradually stir polenta mixture into boiling water. Gently simmer, stirring constantly, until the polenta is no longer gritty, 5 minutes.
- Spread half of the polenta over bottom of 8 x 8 x 2-inch square baking dish. Spoon the remaining half of the chili mixture over polenta. Set aside 2 tablespoons of the cheese. Sprinkle remaining cheese over chili. Spread remaining polenta over top. Sprinkle with the 2 tablespoons cheese.
- Bake until filling is bubbly and top is golden brown, about 20 minutes. Let stand 15 minutes. Cut into rectangles and lift out with a spatula.
