Ingredients:
Chili
- 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
Polenta
- 1 (18 oz) package prepared polenta cylinder
Method:
Chili
- In a large nonstick saucepan, heat oil over medium-high heat
- Add garlic, leeks, celery, sweet potatoes and red bell peppers and cook for 4 minutes
- Stir in tomatoes, beans, fennel seeds, chili powder and basil
- Add 1 cup water and bring to boil
- Reduce heat to medium-low, cover and cook for 20-25 minutes or until sweet potatoes are tender
Polenta
- Cut polenta into 1/2 inch thick disks / slices
- On a nonstick flat plat, cook polenta slices on both sides till they become light brown
Serve
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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