Mole-Style Chili With Tamale Croutons
This mole-style chilli is spiced with cocoa and cinnamon and features beans, corn, mushroom, and crunchy croutons made from grilled polenta. Vegan chili heaven.
Broiling small cubes of polenta creates crunchy croutons with appealing charred edges—the perfect finish to this deliciously spiced vegan chili.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
INGREDIENTS
- ½ of a 16-oz. pkg. tube-style polenta
- 1 8-oz. pkg. fresh cremini mushrooms, coarsely chopped
- 1 onion, chopped (1 cup)
- 1 red bell pepper, chopped (1 cup)
- 1 fresh jalapeño chile, seeded and finely chopped (see tip in recipe intro)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cornmeal
- 1 tablespoon date paste
- 1 tablespoon no-salt-added almond butter
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons dried oregano, crushed
- ½ teaspoon ground cinnamon
- 2 cups low-sodium vegetable broth
- 1 15-oz. can no-salt-added tomato sauce
- 1 14.5-oz. can no-salt-added diced tomatoes, undrained
- 1 15-oz. can no-salt-added black beans, rinsed and drained
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained
- 1½ cups frozen fire-roasted corn
- Sea salt and freshly ground black pepper, to taste
- Optional toppings, such as toasted pepitas, chopped fresh cilantro, and/or julienne-cut jicama
INSTRUCTIONS
- Preheat broiler. For croutons, cut polenta into ½-inch cubes. Place polenta in a single layer on a baking sheet. Broil 4 to 5 inches from heat 8 to 10 minutes or until crisp and lightly browned, tossing once. Cool on a wire rack.
- In a large pot cook the next five ingredients (through garlic) over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Stir in the next seven ingredients (through cinnamon); cook 1 to 2 minutes. Add the next six ingredients (through corn). Bring to boiling; reduce heat. Simmer 30 to 40 minutes to blend flavors.
- Season with salt and black pepper. Top servings with croutons and, if desired, pepitas, cilantro, and jicama.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
