Chili Casserole with Polenta Topping
Warm, hearty, and packed with vibrant flavors, this Chili Casserole with Polenta Topping is the ultimate comfort food for any occasion. A spiced chili base brimming with ground beef (or turkey), tender beans, and a medley of veggies is blanketed with a rich, creamy layer of cheesy polenta, creating a satisfying blend of textures and tastes. Finished with a bubbly cheddar topping, this casserole is oven-baked to golden perfection. Perfect for weeknight dinners or cozy gatherings, this dish offers a wholesome balance of protein and fiber while delighting your taste buds with smoky, savory seasonings. Serve it straight from the casserole dish and watch it disappear—family-approved and freezer-friendly!
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 bell peppers, diced (any color)
- 3 garlic cloves, minced
- 14.5 ounces diced tomatoes, canned
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 3 cups water
- 1 cup yellow cornmeal (polenta)
- 2 tablespoons butter
- 0.5 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef or turkey, cook until browned, and break it into crumbles using a spoon. Drain any excess grease if necessary and set aside.
In the same skillet, add diced onion, bell peppers, and minced garlic. Cook until softened, about 5 minutes.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for one minute to toast the spices.
Add the canned diced tomatoes (with their juice), kidney beans, black beans, and broth. Stir well and simmer for 10 minutes, allowing the flavors to meld.
While the chili is simmering, prepare the polenta. In a medium saucepan, bring 3 cups of water to a boil. Gradually whisk in the cornmeal, reducing the heat to low. Cook and stir constantly for 5-10 minutes, or until the polenta thickens.
Stir in the butter and grated Parmesan cheese into the polenta. Remove from heat.
Transfer the chili mixture into a 9x13-inch casserole dish. Spread the prepared polenta evenly over the top using a spatula.
Sprinkle the shredded cheddar cheese over the polenta layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
