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Gluten Free/Vegan Polenta Chili

I have been missing in action BIG TIME….so sorry!

Adult-ing isn’t always easy and at the kate & kale home front we have faced some major life changes over the last couple of months.  The number one life change – my husbands mother is now living with us.  Well, sometimes you have to turn those lemons into lemonade! Right?  Hello world of gluten free cooking!

I am ALWAYS up to a good challenge!  With Fall right around the corner (not as fast as I’d care for) I have been in the mood for chili!!  I have a new found love of polenta and I knew I HAD to incorporate it in to my chili recipe!

What is polenta?

I myself have only just discovered polenta about a year ago.  Polenta comes from Italy as a comfort food. Basically, polenta is made from ground cornmeal (corn), much like grits from the American South. It can be served creamy, chilled and cut into squares and then baked or fried. AND…you can buy it pre-made in a tube. Gotta love that lol!

I have used it several different ways, but I prefer the quick and easy like in my recipe below.  The first time I went to buy it I had NO idea where to find it in my grocery store.  Duh…it was with the pasta and pasta sauces lol.  I might have walked the whole store several times looking for it.

This dish is as tasty as it is beautiful!

Gluten Free/Vegan Polenta Chili

Gluten Free/Vegan Polenta Chili

Print Recipe
Serves: 6 Cooking Time: 30 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1 medium Onion, diced
  • 1 Red Pepper, diced
  • 2 cloves Garlic, minced
  • 8 oz. Mushroom, diced
  • 2 tsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 (14-ounce) can Diced Tomatoes, undrained
  • 1 (14-ounce) can Red Kidney beans, drained and rinsed
  • 1 (14-ounce) can Chili Beans, drained and rinsed
  • 1 Jalapeno, seeded and diced
  • 1 (16-ounce) tube Polenta
  • 1 cup shredded vegan Cheddar Cheese, optional
  • Fresh cilantro for serving, optional

Instructions

1

Preheat oven to 375 degrees.

2

In a large skillet heat the olive oil over medium-high heat. Add the diced onion, jalapeno and red pepper and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds.

3

Add the mushrooms, chili powder, salt, and pepper, and cook, stirring about 5-8 minutes. Add the tomatoes, beans, seasonings and simmer for 15 minutes or until heated through then remove from heat.

4

Cut the polenta in half lengthwise then cut into ½" half circles.

5

Using a large pie pan carefully pour in the chili mixture.

6

Layer the polenta over the top of the chili, and cook for 30 minutes.

7

Top with cilantro and serve.

Notes

Optional - add vegan shredded vegan cheddar cheese before placing the polenta slices.

Thank you from Ryder!

Ryder Fundraiser

A HUGE thank you for donating to Ryder’s Go Fund Me account!  If you donated when we offered the free tee shirt, they are shipping out this week.

It has been almost one month since Ryder had his leg amputated and he is recovering amazingly well!!  He is back to being a puppy!!  His new mom couldn’t be happier….as are we!  Again, thank you!

 

Keep it happy & healthy!

XO Kate