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Vegetarian Chili With Polenta

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup loose-pack frozen hash brown potatoes
• 1 cup chopped zucchini
• 1 10-ounce can diced tomatoes and green chiles, undrained
• 1 8-ounce can tomato sauce
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1 15- to 16-ounce can kidney beans, rinsed and drained
• 1 16-ounce tube refrigerated cooked polenta, cut into 8 slices
• 1/2 cup shredded Monterey Jack cheese
• Sour cream (optional)

Directions

1. In a skillet heat oil over medium heat.
2. Add onion and cook and stir until tender.
3. Stir in potatoes, zucchini, undrained tomatoes and chiles, tomato sauce, chili powder, and garlic.
4. Simmer, covered, for 15 minutes.
5. Stir in beans.
6. Simmer, uncovered, for 5 minutes.
7. Meanwhile, prepare polenta according to package directions.
8. Serve with chili.
9. Sprinkle with cheese.
10. Top each serving with sour cream.

Attribution