Healthy Chili Polenta Casserole

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This healthy chili polenta casserole recipe is a hearty and nutritious dish that combines the flavors of chili and polenta in a delicious casserole. Made with lean ground meat, kidney beans, and a variety of vegetables, this recipe is packed with protein and fiber. The creamy polenta layer adds a comforting and satisfying element to the dish. It's a perfect option for a cozy weeknight dinner or a crowd-pleasing potluck.

Keywords: healthy, chili, polenta, casserole, recipe.

Healthy chili polenta casserole recipe details

Healthy chili polenta casserole recipe, recipe Rating: 4.7
Number of votes:117

Healthy veggies that’s far from bland. You’ll dig the mix of flavors, and the use of polenta (a carb like rice or potatoes) helps fill you up.
Ready in: 1 hour 25 mins

Ingredients

Serves: 6

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1/2 red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 small zucchini, halved and sliced into 1/4-inch pieces
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can crushed tomatoes in puree
• 2 (15) ounce cans black beans, drained and rinsed
• 5 cups water
• 1 1/2 cups polenta (coarsely ground cornmeal)
• 1/2 teaspoon salt
• 1 1/2 cups shredded Cheddar cheese

Preparation method

Prep: 20 mins | Cook: 50 mins | Extra time: 15 mins

1. Preheat oven to 400 degrees F and coat an 8×8-inch baking dish with nonstick cooking spray.
2. Heat oil in a Dutch oven over medium heat. Cook onion and bell pepper in hot oil for 5 minutes, then add garlic and carrot. Cook for 2 minutes, then add zucchini, chili powder, cumin, and tomatoes.
3. Bring chili to a boil, then simmer on low for 15 minutes. Add beans. Stir together and heat through.
4. In a separate saucepan, bring 4 cups water to boil over medium heat. In a large measuring cup or small bowl, whisk together 1 cup of water, polenta, and salt; add the mixture slowly to the boiling water and cook, stirring, over low heat for about 5 minutes.
5. Pour half of the cooked polenta into the prepared baking dish, then cover with chili. Sprinkle all but 2 tablespoons cheese onto the chili, then cover with remaining polenta. Distribute the remaining cheese over the top of the casserole.
6. Bake for 20 minutes, then let the casserole rest for about 15 minutes before serving.