As a substitute for ground meat, this recipe uses polenta to give it that similar texture. The recipe in general is quite hearty with bit of a spice. It is a perfect recipe for those cold, windy winter nights. It doesn’t take tremendously long to cook, making it a great choice for a middle of the week recipe for dinner. You can add you’re own favorite cheese, however I personally love the flavor of the vegan shredded pepper jack.
2 Tbs coconut oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 large cloves garlic, finely chopped
1 Tbs chili powder
1 tsp ground cumin
1 tsp dried oregano
2 cups low-sodium vegetable broth
1 16oz. can pinto beans, rinsed and drained
1 14.5oz. can diced tomatoes, juices included
3 Tbs canned diced mild green chilies, drained
½ Tbs coconut palm sugar
salt and pepper, to taste
½ cup polenta
shredded vegan Pepper Jack Cheese
- In a medium stockpot, heat the oil over medium-low heat. Add the onion and bell pepper and cook, stirring occasionally, until softened but not browned, about 8 minutes.
- Add the garlic and cook, stirring, for 1 minute. Add the chili powder, cumin, and oregano; cook, stirring, for 1 minute. Add the broth, beans, tomatoes, chilies, sugar, salt, and pepper. Bring to a boil over high heat.
- Gradually stir in polenta. Reduce the heat to medium-low and cook, stirring often, until the polenta is tender and the mixture is thickened, about 20 minutes. Sprinkle cheese on top of servings.
Nutritional Facts: per serving
237 cal; 10g total fat (7g sat fat); 31g carb; 922mg sod; 9g fiber; 7g protein; 7g sugars
*This recipe is based off of a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein