Get ready to tantalize your taste buds with a dish that perfectly marries the bold flavors of Mexican cuisine with comforting, creamy goodness! Our Chorizo Vegetable Chili with Cheese Polenta is not just a meal; it's an experience that will warm your soul and satisfy your cravings. In just 50 minutes, you can whip up this hearty chili that serves six, making it perfect for family gatherings or cozy nights in. The spicy chorizo, vibrant vegetables, and velvety cheese polenta create a symphony of flavors that will have everyone coming back for seconds. Are you ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chorizo sausage
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 1 tbsp chili powder
- 1 cup corn
- 1 cup polenta
- 2 cups water
- 1 cup shredded cheese
Instructions
- Begin by gathering all your ingredients on a clean countertop to ensure a smooth cooking process.
- In a large pot or Dutch oven, heat the pot over medium heat. Add the chorizo sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, or until the chorizo is browned and cooked through.
- Once the chorizo is cooked, add the chopped onion and bell pepper to the pot. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the diced tomatoes (with their juices), drained kidney beans, drained black beans, corn, and chili powder to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for about 30 minutes, stirring occasionally to prevent sticking.
- While the chili is simmering, prepare the cheese polenta. In a medium saucepan, bring 2 cups of water to a boil over high heat.
- Once the water is boiling, slowly whisk in the polenta. Reduce the heat to low and continue to whisk for about 2-3 minutes until the polenta thickens.
- Stir in half of the shredded cheese into the polenta, mixing until melted and well combined. Season with salt and pepper to taste.
- After the chili has simmered for 30 minutes, taste and adjust seasoning if necessary.
- To serve, ladle the chorizo vegetable chili into bowls and top with a generous scoop of cheese polenta. Sprinkle the remaining shredded cheese on top of the chili for added flavor.
- Enjoy your delicious Chorizo Vegetable Chili with Cheese Polenta!
Tips
- Prep Ahead: To streamline your cooking process, chop your vegetables and measure out your ingredients before you start. This will help you stay organized and make the cooking experience more enjoyable.
- Customize Your Spice Level: If you prefer a milder chili, opt for a less spicy chorizo or reduce the amount of chili powder. You can always add hot sauce at the table for those who like it spicy!
- Add More Veggies: Feel free to toss in additional vegetables like zucchini or carrots for extra nutrition and flavor. They’ll blend seamlessly into the chili.
- Make It Vegetarian: For a meatless version, substitute the chorizo with plant-based sausage or mushrooms, and ensure your beans are canned without added meat.
- Perfect Polenta: Stir the polenta continuously while cooking to avoid lumps and achieve a smooth texture. If it gets too thick, you can add a splash of water or broth to loosen it up.
- Leftovers Love: This chili tastes even better the next day! Store leftovers in the fridge for up to three days, and reheat for a quick and satisfying meal.
- Garnish for Greatness: Elevate your dish with toppings like fresh cilantro, avocado slices, or a dollop of sour cream to add freshness and contrast to the rich flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 65mg
