Three-Bean Chili with Polenta Crust Recipe

Three-Bean Chili with Polenta Crust Recipe photo by Taste of Home

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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

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Three-Bean Chili with Polenta Crust Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

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

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.
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.
Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1 serving equals 393 calories, 12 g fat (4 g saturated fat), 20 mg cholesterol, 1,495 mg sodium, 55 g carbohydrate, 11 g fiber, 18 g protein.

Originally published as Three-Bean Chili with Polenta Crust in Taste of Home Christmas Annual Annual 2012, p94

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.