Chili Casserole With Polenta Topping
Chili Casserole With Polenta Topping
A satisfying casserole that pairs bold chili flavors with a lightly crisped polenta layer.
Course: MainCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 15.5-oz. cans kidney beans, drained
24 oz. vegetarian ground beef-style crumbles
1 cup canned or frozen corn kernels
1 medium tomato, diced
2 15-oz. cans tomato sauce
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
2 tsp. salt, divided
1/4 tsp. onion powder
1 tsp. cumin
3 cups water
3/4 cup cornmeal
1 Tbsp. vegan butter
Paprika, to taste
Directions
- In a large bowl, combine kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 tsp. of salt, onion powder, and cumin. Spread mixture into a 9-inch by 13-inch baking dish. Set aside.
- In a small saucepan, combine water, cornmeal, vegan butter, and the remaining 1 tsp. of salt and allow to stand for 10 minutes. Bring mixture to a boil over high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring frequently, for 12 to 15 minutes or until a spoon leaves a line when drawn through the mixture. Pour polenta over the mixture in the baking dish and spread it to the edges. Allow it to cool and firm up for 15 minutes.
- Sprinkle paprika over the polenta, then bake at 375°F for 20 to 25 minutes, or until the polenta is golden on top.
Nutrition Facts
- Calories: 190kcal
