Simple Chili with Polenta
Warm, hearty, and effortlessly satisfying, this Simple Chili with Polenta is your go-to recipe for a cozy and flavorful meal. Combining a rich, spiced chili made with ground beef or turkey, black beans, and kidney beans with a velvety Parmesan-infused polenta, this dish is a perfect blend of textures and flavors. Ready in just an hour, it’s an ideal choice for busy weeknights or lazy weekends. The chili is seasoned with bold spices like chili powder, cumin, and paprika, while the creamy polenta, cooked with milk and finished with butter, provides a comforting base. Customize your bowl with toppings like shredded cheddar cheese, sour cream, or avocado for a personal touch. Whether you’re feeding a hungry family or meal-prepping for the week, this crowd-pleasing recipe is a delicious way to bring bold flavors and homey comfort to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 1 cup yellow cornmeal
- 3 cups milk
- 2 tablespoons butter
- 0.5 cup grated Parmesan cheese
- optional toppings: chopped cilantro, shredded cheddar cheese, sour cream, diced avocado
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the diced onion and red bell pepper to the pot and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef or ground turkey to the pot. Cook, breaking up the meat with a spoon, until it is browned and cooked through, about 5-7 minutes.
Stir in the diced tomatoes, black beans, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and black pepper.
Pour in the water or beef broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
While the chili simmers, prepare the polenta. In a medium saucepan, heat the milk until warm but not boiling.
Slowly whisk in the cornmeal to avoid lumps, then reduce the heat to low.
Cook the polenta, stirring frequently, for 10-12 minutes until thickened and creamy.
Remove the saucepan from heat and stir in the butter and grated Parmesan cheese. Adjust seasoning with salt if needed.
To serve, spoon the creamy polenta into bowls and top with a ladleful of chili.
Add optional toppings like chopped cilantro, shredded cheddar cheese, sour cream, or diced avocado as desired.
Nutrition Facts
Calories |
3693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 5867 mg | 255% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 77.0 g | 275% | |
| Total Sugars | 68.1 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1946 mg | 150% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 6557 mg | 140% | |
*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.
