We have been making this tasty and nutritious recipe from PCRM for years – and we never tire of it.    

 

• 5  1/2 cups water, divided

• 1 cup polenta

• 1 teaspoon salt

• 1 large yellow onion, chopped

• 3 large garlic cloves, minced

• 1 red or green bell pepper, seeded and diced

• 12-ounce package vegan ground beef substitute

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 28-ounce can crushed tomatoes 

• 15-ounce can vegetarian chili beans, undrained

 

Measure 5 cups of water into a large pot, then whisk in polenta and salt. Simmer over medium-low heat, stirring often, until very thick, about 25 minutes. Set aside.

Heat remaining 1/2 cup of water in a large skillet or pot and add onion, garlic, and bell pepper. Cook until soft, about 5 minutes, stirring occasionally.

Add vegetarian ground beef substitute, chili powder, and cumin. Cook over medium heat, stirring often for 3 minutes.  Add a bit more water if needed to prevent sticking.

Stir in the tomatoes and chili beans and their liquid. Cover and simmer 10 minutes.

Preheat oven to 350°F.

Transfer mixture to a 9"×13" baking dish. Spread cooked polenta evenly over top. Bake for 20 minutes.