Dinner: Three-Bean Chili with Polenta Crust Recipe

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
3 garlic cloves, chopped
1 envelope chili seasoning
1 tablespoon brown sugar
1/4 teaspoon ground allspice
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tube (1 pound) polenta, cut into thin slices
1 cup (4 ounces) shredded pepper Jack cheese

Instructions

In a large skillet, saute onion and pepper in oil until tender. Add the garlic, chili seasoning, brown sugar and allspice; cook 1 minute longer. Stir in the beans, broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Transfer to an ungreased 11-in. x 7-in. baking dish (dish will be full). Place dish on a baking sheet. Arrange polenta slices over top; sprinkle with cheese.
Bake, uncovered, at 375 ° for 30-35 minutes or until bubbly.

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