Four-Bean Chili Bake With Polenta Topping

Ingredients

• 1 tablespoon 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 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 can (28 ounces) crushed tomatoes in puree
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 5 cups water
• 1 1/2 cups polenta or yellow cornmeal
• 1/2 teaspoon salt
• 1 1/2 cups shredded reduced-fat cheddar cheese