Fire Roasted Slow Cooker Chili

• Vegan
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1 (15.5 ounce can Kidney beans
  • 1 (15.5 ounce can Northern beans
  • 1 (15.5 ounce can Pinto beans
  • 1/2 Poblano pepper
  • 1/2 Red bell pepper
  • 1 (28 ounce can Tomatoes, fire-roasted
  • 1 Yellow onion, large sweet

• Canned Goods

  • 3 tbsp Tomato paste
  • 1 1/2 cups Vegetable broth

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tbsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on potluck.ohmyveggies.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 large sweet yellow onion, diced
• ½ red bell pepper, seeded and chopped
• ½ poblano pepper, seeded and chopped
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 (28 ounce) can crushed fire roasted tomatoes
• 1 (15.5 ounce) can northern beans, rinsed and drained
• 1 (15.5 ounce) can pinto beans, rinsed and drained
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1½ cups vegetable broth, preferably homemade
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 cups vegetable broth, preferably homemade
• 1½ cups gluten free corn grits or polenta
• ½ red bell pepper, chopped small
• ½ roasted poblano pepper, chopped small
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced cilantro
• 2 teaspoons kosher salt
• Freshly ground black pepper
• Nonstick cooking spray

Directions

• Heat the oil in a heavy bottom skillet over medium heat. Add the onion, red bell pepper, and poblano pepper, and cook until the onions are beginning to turn translucent and the peppers are slightly softened. Add the garlic and cook for 1 additional minute. Stir in the tomato paste and the chili powder and cook for 1 more minute. Remove from the heat and pour the onion/pepper mixture into the bowl insert of a 4-6 quart slow cooker.
• Add the fire roasted tomatoes, beans, vegetable broth, salt and pepper. Stir well to combine then cover and cook on low for 7 - 8 hours.
• In a medium saucepan, bring the broth to a boil over high heat. Reduce the heat to medium and whisk in the polenta. Continue to whisk constantly until the mixture begins to thicken, about 3 minutes. Add the peppers, olive oil, cilantro, salt, and pepper to taste. Continue to cook, stirring constantly, until the polenta is very thick, about 3 minutes more.
• Baked Polenta Pot Pie:
• Preheat the oven to 350°F. Lightly spray a 13 x 9-inch baking dish with cooking spray and ladle in the chili about half way up the side of the dish.
• Complete the steps above for the polenta and gently scoop on top of the chili. Use a spatula to work the polenta to the edges of the baking dish. Place the baking dish on a sheet pan, to catch any drips or spills, and place in the oven for 15-20 minutes until the chili is bubbling around the edges and the polenta is golden brown. *I like to turn my broiler on the last 3-4 minutes to get a really crisp topping.
• Grilled Polenta pot pie:
• Spray a 9 x 9-inch baking dish with cooking spray. Complete the steps above for the polenta then pour into the prepared baking dish, smooth over the top with a rubber spatula; the polenta should be about ¾-inch thick. Allow the polenta to rest for 15-20 minutes so that it solidifies.
• While the polenta rests determine what size polenta tops you will need for the chili pot pie. I use individual cast iron bowls, so I simply used a round cutter that was slightly smaller than the mouth of our bowls. Alternatively, you can cut the polenta into squares with a knife that will sit neatly on top of your chili.
• Preheat a grill pan until very hot, cut the polenta into desired shapes and sizes, then lightly brush each side of the polenta with olive oil. Place the polenta onto the preheated pan and grill for about 3 minutes per side, or until nice deep grill marks have formed.
• Place the grilled polenta cakes on top of piping hot chili and serve immediately.