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!