Chili Skillet with Polenta Topper

my.forksmealplanner.com

Sydney Boothe

35 min

1 yellow onion chopped (≈1 cup)

1 green bell pepper chopped (≈1 cup)

6 cloves garlic minced (≈2 tablespoons)

2 (15-oz) cans low-sodium fire-roasted diced tomatoes with their juices

2 (15-oz) cans kidney beans drained & rinsed (≈3 cups)

1 zucchini quartered lengthwise & sliced

2⁄3 cup quinoa rinsed & drained

1⁄4 cup tomato paste

1 1⁄3 tablespoons mild chili powder

2 teaspoons ground cumin

sea salt

freshly ground black pepper

1 (16-oz) tube precooked polenta

subheading: FOR SERVING:

10 oz frozen corn (≈2 cups)

1⁄4 cup fresh cilantro (optional) chopped

Note: Ingredients may have been altered from the original.

Directions at my.forksmealplanner.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer