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Three-Bean Chili with Polenta Crust

Three-Bean Chili with Polenta Crust
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
6 ServingsPrep: 30 min. Bake: 30 min.

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
© Taste of Home 2013

2 of 2

Three-Bean Chili with Polenta Crust (continued)

Directions (continued)

  • top; sprinkle with cheese.
  • Bake, uncovered, at 375° for 30-35 minutes or until bubbly.
  • Yield: 6 servings.
Nutrition 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.
© Taste of Home 2013