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Recipe Summary

prep:
15 mins
cook:
16 mins
bake:
25 mins at 375°
broil:
2 mins
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375°. Coat an oval baking dish with nonstick cooking spray. Heat oil in a large nonstick skillet over medium heat. Add zucchini, sweet pepper and onion; cook for 7 to 10 minutes.

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  • Sprinkle with chili powder, cumin, salt and pepper; cook for 1 minute.

  • Stir in beans, tomatoes, tomato sauce and corn. Reduce heat to medium and simmer for 5 minutes. Transfer to prepared dish.

  • Top with sliced polenta. Bake at 375° for 20 to 25 minutes, until chili is bubbly.

  • Increase oven heat to broil; broil for 2 minutes, until polenta browns slightly. Garnish with crumbled queso fresco, if desired.

Nutrition Facts

310 calories; total fat 6g; saturated fat 1g; cholesterol 0mg; sodium 800mg; carbohydrates 54g; fiber 14g; protein 12g.
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Reviews

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