Three Bean Chili with Polenta Cakes
What can I serve with chili instead of cornbread?
Top chili with griddled polenta cakes in place of cornbread. Cut the cakes from a roll of San Gennaro Traditional Italian Polenta, griddle them in olive oil with salt and pepper, and finish the bowl with avocado, cilantro, grated cheese and chopped onions.
Three bean chili with polenta cakes is a take on the classic dish of chili and cornbread! Spiced Three Bean & Vegetable Chili is topped with a griddled polenta cake and your favorite toppings.
What is a bowl of chili without all the toppings? This soft and crispy griddled polenta cake has a taste and texture similar to cornbread making it a match for a big bowl of piping hot chili!
Ingredients
Chili
- 2 tablespoons olive oil
- 1 pound ground beef, turkey or chicken
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 jalapeno pepper, seeds & ribs removed + finely chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chili powder
- 2 tsp ground cumin
- ¼ teaspoon cayenne pepper
- 1 can pinto beans, drained
- 1 can black beans, drained
- 1 can kidney beans, drained
- 28-oz can crushed tomatoes
Polenta
- 1 roll San Gennaro Traditional Italian Polenta
- 2 Tablespoon olive oil
- Salt & pepper to taste
Toppings
- Avocado, cilantro, grated cheese, chopped onions
Method
Make the chili: Heat olive oil in a large dutch oven or soup pot over medium heat.
Add the meat, season with salt & pepper and sauté, breaking up with a wooden spoon until beginning to brown, about 5 minutes.
Add veggies and seasonings. Sauté for 5-10 minutes.
Add the beans and tomatoes. Bring to a simmer and turn the heat down to low. Cover and cook over low heat for 30 minutes to an hour.
Just before you are ready to eat, prepare the polenta cakes. See our Griddled Polenta recipe.
Time to enjoy! In shallow bowls, serve chili topped with polenta cakes and your favorite garnish.
