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Friday, March 13, 2015

Meatless Chili over Cheesy Polenta

Okay, as promised, here's the recipe for my meatless chili over cheesy polenta. This meal is delicious, heart, filling and gets two thumbs up 👍👍 from Hubby! And he's a total meat and potatoes kind of guy 😃


Meatless Chili
1 Tablespoon bacon grease (or fat of your choice)
1/4 teaspoon crushed red pepper flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 14 oz can beef broth ( you could totally use veggie broth, chicken broth or water)
2 8 oz cans tomato sauce
1 can black beans
1 can pinto beans
1 can kidney beans
1 can hominy or corn
1 teaspoon Italian seasoning

1. In a 12-inch cast iron skillet, heat bacon grease over medium-low heat. Add chili flakes, onion powder and garlic powder. Toast spices for about 2 minutes. 
2. Add broth and tomato sauce. Increase heat to medium and bring to a gentle boil. Let broth cook for 5 minutes. 
3. While broth is cooking, drain and rinse beans and hominy/corn. After 5 minute cook, add beans and hominy to broth. Add Italian seasoning. 
4. Reduce heat and simmer for 15-20 minutes or until thickened to desired consistency. 



Cheesy Polenta
2 cups water or chicken stock
1 cup polenta
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese

1. In a 2-quart heavy bottomed saucepan, bring 2 cups water or chicken stock to a boil. 
2. Slowly add in polenta, stirring constantly. Add salt and pepper. Bring to a boil. Reduce heat and simmer for about 5 minutes (or until desired thickness). 
3. Turn heat off and add cheese. Stir until cheese is melted. 

To serve: Spoon polenta into the bottom of a soup bowl. Cover with meatless chili. Add your favorite chili toppings (cheese, sour cream, green onions, salsa, etc.). Enjoy!

Leftovers are awesome too!