Veggie Foodie

Chili with Polenta

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

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

Polenta

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

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