Polenta and Chili Casserole | Dinner

Using canned chili and thawed frozen veggies, you can get this spicy,

one-pot casserole meal in the oven in just about 10 minutes.


3 cans vegan chili (or about 6 cups homemade)

2 cups diced veggie mixture, any kind

1 cup cornmeal

2 1/2 cups water

2 tablespoons vegan margarine

1 tablespoon chili powder


1. Combine vegan chili and vegetables and spread in the bottom of a

lightly greased casserole dish.

2. Preheat oven to 375°F.

3. Over low heat, combine cornmeal and water. Simmer, stirring

frequently, for 10 minutes. Stir in vegan margarine.

4. Spread cornmeal mixture over chili and sprinkle the top with chili


5. Bake uncovered for 20–25 minutes.

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