Eric Stoller's Blog

Polenta Chili:
makes 4 servings

Polenta Chili Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 shallot, chopped
2 to 4 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 to 4 teaspoons fresh oregano, minced
2 cups vegetable broth
1 (16 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, juices included
3 to 5 tablespoons canned diced mild green chilies, drained
1/2 tablespoon sugar
Salt and freshly ground black pepper, to taste
1/2 cup polenta or coarse-ground yellow cornmeal
Shredded cheddar cheese (optional topping)

Polenta Chili Directions:
In a medium stockpot, heat the oil over medium-low heat. Add the onion, shallot and bell pepper and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chili powder, cumin, and oregano; cook, stirring, for 1 minute. Add the broth, beans, tomatoes with their juices, chilies, sugar, salt, and black pepper; bring to a boil over high heat. Gradually stir in the polenta. Reduce the heat to medium-low and cook, stirring often, until the polenta is tender and the mixture is thickened, about 20 minutes. Serve hot, with the cheese as a topping.

via the GFVK cookbook.

Related posts:

1. Recipe – Chickpea and Spinach Soup
2. Recipe – Tomato Soup
3. Recipe – Sweet Potato Bisque
4. Recipe – Ground Nut Stew
5. Celiac disease: gluten-free existence