Four-Bean Chili Bake with Polenta Topping

Name: Four-Bean Chili Bake with Polenta Topping
Total time: 65 min
Ingredients: 1 tbsp vegetable oil; 1 onion (finely chopped); 1 red bell pepper (seeded and coarsely chopped); 3 cloves garlic (minced); 2 medium carrots (peeled and cut into 1/4-inch dice); 2 small zucchini (halved lengthwise, cut crosswise into 1/4-inch-thick slices); 2 tbsp chili powder; 2 tsp ground cumin; 1 can crushed tomatoes in puree ((28 ounces)); 1 can black beans ((15 ounces), drained and rinsed); 1 can red kidney beans ((15 ounces), drained and rinsed); 1 can pinto beans ((15 ounces), drained and rinsed); 1 can chickpeas ((15 ounces), drained and rinsed); 5 cups water; 1 1/2 cups polenta or yellow cornmeal; 1/2 tsp salt; 1 1/2 cups reduced-fat cheddar cheese (shredded)

www.besthealthmag.ca

Black beans, white beans, and yellow corn kernels provide the basis for this protein-rich vegetarian chili. The cheesy polenta topping really makes it special.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.besthealthmag.ca.

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