Vegan Mole Chili with Tamale Croutons - Forks Over Knives

Ingredients

• ½ of a 16-oz. pkg. tube-style polenta
• 1 8-oz. pkg. fresh cremini mushrooms, coarsely chopped
• 1 onion, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 1 fresh jalapeño chile, seeded and finely chopped (see tip in recipe intro)
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cornmeal
• 1 tablespoon date paste
• 1 tablespoon no-salt-added almond butter
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons dried oregano, crushed
• ½ teaspoon ground cinnamon
• 2 cups low-sodium vegetable broth
• 1 15-oz. can no-salt-added tomato sauce
• 1 14.5-oz. can no-salt-added diced tomatoes, undrained
• 1 15-oz. can no-salt-added black beans, rinsed and drained
• 1 15-oz. can no-salt-added pinto beans, rinsed and drained
• 1½ cups frozen fire-roasted corn
• Sea salt and freshly ground black pepper, to taste
• Optional toppings, such as toasted pepitas, chopped fresh cilantro, and/or julienne-cut jicama