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Maria Robledo

Recipe Summary

prep:
20 mins
additional:
25 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft. Add the tomatoes and 1 cup of water. Bring to a simmer, partially cover with a lid, and cook 10 minutes. Add the beans and return to a simmer; continue cooking, uncovered, 20 minutes, until the chili is thick. Remove from heat and stir in the vinegar. Season to taste with salt and freshly ground pepper.

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  • While the chili cooks, prepare the polenta according to package directions (5 to 8 minutes), and stir in the butter. Season to taste with salt and freshly ground pepper. Divide between 4 bowls and ladle chili over top. Spoon a little salsa on top, if desired.

Nutrition Facts

calcium 190mg; 468 calories; calories from fat 0%; carbohydrates 72g; cholesterol 8mg; fat 15g; fiber 14g; iron 6mg; protein 17mg; saturated fat 3g; sodium 770mg.
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