Bean and Sweet Potato Chili on Garlic Polenta

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Bean and Sweet Potato Chili on Garlic Polenta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Chili

2 teaspoons vegetable oil

1 1/2 teaspoons minced garlic

1 1/2 cups chopped leeks

1 cup chopped red bell peppers

1 19 oz can tomatoes -- pureed

1 1/2 cups canned red kidney beans -- rinsed and drained

1 1/4 cups chopped peeled sweet potatoes

1 tablespoon fennel seeds

2 teaspoons chili powder

1 teaspoon dried basil

Polenta

3 1/4 cups vegetable stock

1 cup cornmeal

1 teaspoon minced garlic

 

In a large nonstick saucepan, heat oil over medium-high heat. Add garlic,

leeks, and red peppers; cook 4 minutes or until softened. Stir in tomatoes,

beans, potatoes, fennel seeds, chili powder, and basil; bring to a boil.

Reduuce heat to medium-low and cook, covered, for 20 to 25 minutes or until

sweet potatoes are tender.

 

Meanwhile, in a deep saucepan, bring vegetable stock to a boil. Reduce heat to

low and gradually whisk in the cornmeaal and garlic. Cook 5 minutes, stirring

frequently.

 

Pour polenta into a serving dish. Spoon chili over top. Serve immediately

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 286 Calories; 5g Fat (14.9% calories from

fat); 10g Protein; 52g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 1122mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0