Three-Bean Chili Polenta Pot Pie

This three-bean chili polenta pot pie is incredibly filling thanks to the beans and creamy polenta crust, and it takes about a half hour to make from start to finish. You won’t even miss the meat in this pot pie, though the addition of ground beef or chopped chicken is quite tasty and adds an extra dose of protein.  Recipe and photo by Stephanie Wise from Girl Versus Dough.

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Servings 6 servings
Prep Time 20 minutes
Cook Time 60 minutes
Submitted By Stephanie Wise from Girl Versus Dough
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 6 servings
Prep Time 20 minutes
Cook Time 60 minutes
Submitted By Stephanie Wise from Girl Versus Dough
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat oven to 400 degrees F. In a 3 to 4-quart Dutch oven or cast-iron skillet over medium heat, heat 1 1/2 tablespoons oil. Add chopped onion and chopped bell peppers. Cook, stirring occasionally, 10 minutes until vegetables are softened. Add garlic, chili powder, cumin, dried coriander, dried oregano, sugar, cocoa powder and salt; stir and cook another 2 minutes.
  2. Stir in beans, corn, tomatoes, tomato paste and vegetable broth; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for another 10 minutes. Remove from heat; add more salt to taste.
  3. Transfer Dutch oven or skillet to oven and bake 15 minutes. Meanwhile, make the polenta: In a medium saucepan, bring broth or water and salt to a boil. Stir in polenta. Reduce heat to a simmer and cook, stirring often, 5 minutes until polenta is thickened and cooked through. Remove from heat.
  4. Reduce oven temperature to 350 degrees F. Remove Dutch oven or skillet from oven; carefully spoon and spread polenta over the top of the chili. Sprinkle with the Parmesan cheese. Bake another 15 minutes until polenta is firm and golden brown on the edges. Let sit 5 minutes before serving.
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