Chili with Polenta

Chili with Polenta

Chili with Polenta



  • 2 tsp vegetable oil
  • 1 tsp minced garlic
  • 1 cup chopped leek
  • 1 cup chopped celery
  • 1 cup chopped red bell peppers
  • 1 can (19 oz / 540 ml) tomatoes, pureed
  • 1/2 cup canned red kidney beans, rinsed and drained
  • 1 cup sweet potatoes, peeled and chopped
  • 1 tbsp fennel seeds
  • 2 tsp chili powder
  • 1 tsp dried basil


  • 1 (18 oz) package prepared polenta cylinder



  1. In a large nonstick saucepan, heat oil over medium-high heat
  2. Add garlic, leeks, celery, sweet potatoes and red bell peppers and cook for 4 minutes
  3. Stir in tomatoes, beans, fennel seeds, chili powder and basil
  4. Add 1 cup water and bring to boil
  5. Reduce heat to medium-low, cover and cook for 20-25 minutes or until sweet potatoes are tender


  1. Cut polenta into 1/2 inch thick disks / slices
  2. On a nonstick flat plat, cook polenta slices on both sides till they become light brown


Place cooked polenta slices on a serving plate and pour generous portion of chili. Serve hot.

Serves: 4

Inspiration source:

Light Vegetarian Cooking by Rose Reisman, page 106

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