Three-Bean Chili with Polenta Crust |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Easy to assemble, this zesty one-dish meal is ideal for a busy weeknight or to serve last-minute guests. Dial down the heat by using a Mexican blend instead of the chili seasoning.Gilda Lester, Millsboro, Delaware Ingredients:
1 large onion, chopped |
1 medium green pepper, chopped |
2 tablespoons olive oil |
3 garlic cloves, chopped |
1 envelope chili seasoning |
1 tablespoon brown sugar |
1/4 teaspoon ground allspice |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 tube (1 pound) polenta, cut into thin slices |
1 cup (4 ounces) shredded pepper jack cheese |
Directions:
1. In a large skillet, saute onion and pepper in oil until tender. Add the garlic, chili seasoning, brown sugar and allspice; cook 1 minute longer. Stir in the beans, broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Transfer to an ungreased 11-in. x 7-in. baking dish (dish will be full). Place dish on a baking sheet. Arrange polenta slices over top; sprinkle with cheese.
3. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 6 servings.
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