|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
5 c water
1 c polenta
1 t sea salt
1 large yellow onion- chopped
3 large garlic cloves- minced
1 red or green bell pepper- seeded and diced
1/2 c chopped fresh cilantro- optional
1 pckg. (12 oz.) Yves Veggie Ground Roung (or similar product)
1 T chili powder
1 t cumin
1 t coriander- optional
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) vegetarian chili beans- including liquid
|Directions:||Measure water into a large pot, then whisk in the polenta and salt. Simmer over medium heat, stirring often, until very thick, about 25 minutes. Set aside.
Heat 1/2 c of water in a large skillet or pot and add the onion, garlic, bell pepper and cilantro, if using. Cook until the onion is soft and translucent, about 5 minutes, stirring occasionally. Add the Veggie Ground Round, chili powder, cumin and coriander, if using, and cook over medium heat, stirring often, for 3 minutes. Add a bit more water if needed to prevent sticking.
Stir in the crushed tomatoes and chili beans. Cover and simmer 10 minutes. Transfer to a 9x13-inch baking dish. Spread the cooked polenta evenly over the top. Bake at 350F for 20 minutes.
|Makes:||9 to 12 servings|