- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: 1½ cups
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Broiling small cubes of polenta creates crunchy croutons with appealing charred edges—the perfect finish to this deliciously spiced vegan chili.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Ingredients
- ½ of a 16-oz. pkg. tube-style polenta
- 1 8-oz. pkg. fresh cremini mushrooms, coarsely chopped
- 1 onion, chopped (1 cup)
- 1 red bell pepper, chopped (1 cup)
- 1 fresh jalapeño chile, seeded and finely chopped (see tip in recipe intro)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cornmeal
- 1 tablespoon date paste
- 1 tablespoon no-salt-added almond butter
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons dried oregano, crushed
- ½ teaspoon ground cinnamon
- 2 cups low-sodium vegetable broth
- 1 15-oz. can no-salt-added tomato sauce
- 1 14.5-oz. can no-salt-added diced tomatoes, undrained
- 1 15-oz. can no-salt-added black beans, rinsed and drained
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained
- 1½ cups frozen fire-roasted corn
- Sea salt and freshly ground black pepper, to taste
- Optional toppings, such as toasted pepitas, chopped fresh cilantro, and/or julienne-cut jicama
Instructions
- Preheat broiler. For croutons, cut polenta into ½-inch cubes. Place polenta in a single layer on a baking sheet. Broil 4 to 5 inches from heat 8 to 10 minutes or until crisp and lightly browned, tossing once. Cool on a wire rack.
- In a large pot cook the next five ingredients (through garlic) over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Stir in the next seven ingredients (through cinnamon); cook 1 to 2 minutes. Add the next six ingredients (through corn). Bring to boiling; reduce heat. Simmer 30 to 40 minutes to blend flavors.
- Season with salt and black pepper. Top servings with croutons and, if desired, pepitas, cilantro, and jicama.
Nutritional Information:
Per serving (1½ cups): 300 calories, 54 g carbohydrates, 13 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 345 mg sodium, 14 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (14)
(5 from 5 votes)P.S. this is very good regardless of the name. Thank you i could eat mexican everyday. Nancy
why is this called tamale croutons they are not wrapped or seasoned? just wondering . Nancy
Hubby does not eat beans. I would toss the croutons in a seasoning and bake not broil. Otherwise, really yummy.
I haven't made this yet but I think I will add polenta cubes as is not toasted
can't add to the planner :(
The chili itself was very tasty. I love recipes that have unusual ingredients, and this fit the bill! I did not have date paste, so I substituted two pitted dates. The croutons did not turn out. There’s no way to make them crunchy with such a short time under the broiler. I was able to rescue them by shifting my oven to convection, thereby dehydrating them. I think they would have been tastier had I sprinkle them with salt before putting them into the heat. Next time, I think I will try tofu instead.
I can't find tube style polenta in Thailand. Is there anything that would make a good substitute?
just make your own.. its so easy.
Hi, I can't find tube style polenta anywhere here in Thailand. Is there anything that would make a good substitute?
I think you could use grits made very thick.
This is delicious, but time-consuming. Since my son has nut allergies, I used a tablespoon of pepitas (pumpkin seeds) and blended them with the tomato sauce instead of using the almond butter.
Can't add to the meal planner
I can't add to Planner
i could eat this once a week