Three Bean Chili with Polenta Cakes

Cozy up to this great meal that is warm, cozy and hearty. Bonus: you can enjoy leftovers the rest of the week.

Three bean chili with polenta cakes is a healthy take on the classic dish of chili and cornbread! Perfectly spiced Three Bean & Vegetable Chili is topped with a griddled polenta cake and your favorite toppings.

What is a bowl of chili without all the toppings? This soft and crispy griddled polenta cake has a taste and texture similar to cornbread making it the perfect pair to a big bowl of piping hot chili!

Cozy up to this great meal that is warm, cozy and hearty. Bonus: you can enjoy leftovers the rest of the week.

Ingredients

Chili:
2 tablespoons olive oil
1 pound ground beef, turkey or chicken
1 bell pepper, chopped
2 carrots, diced
1 zucchini, diced
1 jalapeno pepper, seeds & ribs removed + finely chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoons chili powder
2 tsp ground cumin
¼ teaspoon cayenne pepper
1 can pinto beans, drained
1 can black beans, drained
1 can kidney beans, drained
28-oz can crushed tomatoes

Polenta:
1 tube San Gennaro Traditional Polenta
2 Tablespoon olive oil
Salt & pepper to taste

Toppings:
Avocado, cilantro, grated cheese, chopped onions

Instructions

Make the chili: Heat olive oil in a large dutch oven or soup pot over medium heat.

Add the meat, season with salt & pepper and sauté, breaking up with a wooden spoon until beginning to brown, about 5 minutes.

Add veggies and seasonings. Sauté for 5-10 minutes.

Add the beans and tomatoes. Bring to a simmer and turn the heat down to low. Cover and cook over low heat for 30 minutes to an hour.

Just before you are ready to eat, prepare the polenta cakes. Griddled polenta recipe can be found here.

Time to enjoy! In shallow bowls, serve chili topped with polenta cakes and your favorite garnish.