Name: Mole-Style Chili with Tamale Croutons
Prep time: 30 min
Total time: 1 h 15 min
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

Prep-time: 30 minutes / Ready In: 1 hour 15 minutes
Makes 9 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

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.

By Nancy Macklin, RDN, Mar 4, 2021

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.

tags:

Mexican

(5)

12 Comments

Comments (12)

(4.4 from 5 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Barbara10 months ago

Hubby does not eat beans. I would toss the croutons in a seasoning and bake not broil. Otherwise, really yummy.

Laura2 years ago

I haven’t made this yet but I think I will add polenta cubes as is not toasted

Vanda2 years ago

can’t add to the planner 🙁

Phoebe2 years ago

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.

Richard Vaughan2 years ago

I can’t find tube style polenta in Thailand. Is there anything that would make a good substitute?

Mike Francis2 years ago

just make your own.. its so easy.

Ricky Vaughan2 years ago

Hi,
I can’t find tube style polenta anywhere here in Thailand. Is there anything that would make a good substitute?

Susan2 years ago

I think you could use grits made very thick.

Becki Henderson2 years ago

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.

Amanda Thornton2 years ago

Can’t add to the meal planner

cheryl rodzach2 years ago

I can’t add to Planner

cliff2 years ago

i could eat this once a week

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

see more from this author