Get ready to transform your dinner routine with a mouthwatering vegetarian chili that will make even meat-lovers forget about beef! This Mexican-inspired dish combines hearty beans, vibrant vegetables, and a luxuriously creamy polenta base that promises to tantalize your taste buds and warm your soul. In just 40 minutes, you'll create a restaurant-worthy meal that's not only incredibly delicious but also packed with plant-based protein and bursting with bold, complex flavors that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 cup corn
- 1 cup polenta
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables: dice the bell pepper, onion, and mince the garlic cloves.
- Heat a large pot over medium heat and add a splash of olive oil. Sauté the diced onions and bell peppers until they become soft and translucent, approximately 5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Pour in the drained and rinsed black beans, kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
- Sprinkle chili powder into the mixture and add corn. Season with salt and pepper to taste.
- Bring the chili to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally, allowing the flavors to meld and the liquid to reduce slightly.
- While the chili is simmering, prepare the creamy polenta by bringing 3 cups of water to a boil in a separate saucepan.
- Gradually whisk in the polenta, reducing heat to low. Continue stirring to prevent lumps from forming.
- Cook polenta for 10-15 minutes, stirring frequently, until it becomes thick and creamy. Add milk and continue stirring until smooth.
- Once chili is thickened and polenta is creamy, remove both from heat.
- Serve the vegetarian chili over a bed of creamy polenta, garnishing with optional toppings like chopped cilantro or a dollop of sour cream if desired.
Tips
- For maximum flavor, toast your spices like chili powder in the pan with onions and peppers before adding liquid ingredients.
- Use freshly ground black pepper and kosher salt to enhance the overall taste profile.
- Stir your polenta constantly to prevent lumps and achieve that silky smooth texture.
- If the chili becomes too thick, add a splash of vegetable broth to maintain the ideal consistency.
- For extra richness, consider adding a small pat of butter to your polenta at the end of cooking.
- Experiment with toppings like chopped green onions, jalapeños, or a sprinkle of nutritional yeast for added depth.
- Leftovers can be stored separately and reheated, with the polenta potentially requiring a little extra milk or broth to restore creaminess.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 15g
Fat: 5g
Saturated Fat: g
Cholesterol: 5mg
