Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings

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) 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 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 11x7-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.
Nutrition Facts
1 serving: 393 calories, 12g fat (4g saturated fat), 20mg cholesterol, 1495mg sodium, 55g carbohydrate (8g sugars, 11g fiber), 18g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • karynzeff
    Feb 3, 2015

    Fantastic...the kids even loved it!! Used kidney beans in place of pinto and used cinnamon and nutmeg only instead of all spice(I didn't have on hand)

  • thomsmom
    Jan 30, 2015

    Good recipe and I love the idea of the polenta . For individual taste preference and FAMILY TRADITION I subbed kidney beans for the pinto - I hate those. If I want to make CHILI CON CARNE (trans: chili with meat) I will just brown the meat, add water and eliminate the broth. I also suggest trying Mexican three cheese blend and chopped onions on top of the polenta with some more on the side. As is yum

  • Wayschool
    Jan 30, 2015

    Looks delicious!

  • Grandma E.
    Jan 29, 2015

    I can't imagine chile without meat. Seems like a weird gazpacho that's hot.

  • Ald565
    Jan 29, 2015

    I am not sure how a person can review the taste and texture when the review is posted immediately after the recipe appears

  • miguelje
    Jan 29, 2015

    Not real chile more like a spicy stew. To many strange ingredients but ok for Anglo chili.