Mexican Style Chili with Polenta Squares
Dive into the bold flavors of this hearty Mexican Style Chili with Polenta Squares, a delicious fusion of spicy, smoky, and savory goodness that's perfect for a cozy dinner or entertaining guests. This recipe features a rich chili base made with your choice of ground beef or turkey, beans, and a vibrant medley of spices like chili powder, cumin, and smoked paprika to create an irresistible depth of flavor. Served alongside golden, crispy polenta squares infused with parmesan cheese and a buttery finish, this dish is as satisfying as it is unique. Whether topped with fresh cilantro and a dollop of sour cream or enjoyed as-is, this combination offers the perfect balance of hearty and comforting textures. Ready in about an hour, it’s an easy and flavorful meal that will impress your family or friends. Perfect for chili lovers, gluten-free alternatives, and those seeking a creative twist on classic comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 can canned diced tomatoes (14 ounces)
- 1 can canned black beans, drained and rinsed (15 ounces)
- 1 can canned kidney beans, drained and rinsed (15 ounces)
- 1 cup beef or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup instant polenta
- 3 cups water
- 2 tablespoons unsalted butter
- 0.5 cup parmesan cheese, grated
- 2 tablespoons cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and red bell pepper. Cook for 3–4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook for 5–6 minutes until browned and fully cooked through.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne pepper. Cook for 1–2 minutes to toast the spices.
Add the canned diced tomatoes, black beans, kidney beans, beef or vegetable broth, salt, and black pepper. Stir to combine.
Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld together.
While the chili simmers, prepare the polenta. In a medium saucepan, bring 3 cups of water to a boil.
Reduce the heat to low and whisk in 1 cup of instant polenta in a steady stream. Continue whisking until the polenta thickens, about 3–4 minutes.
Stir in 2 tablespoons of unsalted butter and 0.5 cups of grated parmesan cheese until smooth and creamy.
Spread the cooked polenta onto a greased or parchment-lined baking sheet to about ½-inch thickness. Allow it to cool and set for 10–15 minutes.
Cut the cooled polenta into squares or rectangles. Heat a non-stick pan or skillet over medium heat and lightly fry the polenta squares until golden brown on both sides, about 2–3 minutes per side.
Serve the chili hot, topped with chopped cilantro and a dollop of sour cream if desired. Place the crispy polenta squares on the side or use them as a base for the chili.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.7 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2762 mg | 59% | |
*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.
