Ingredients

• 2 Tbsp Vegetable Oil divided
• 1 White or Yellow Onion chopped
• 1 Red Bell Pepper chopped
• 1 Yellow Bell Pepper chopped
• 2 cloves Garlic minced
• 1 1/2 Tbsp Chili Powder
• 1 Tbsp Ground Cumin
• 1 1/2 tsp Ground Coriander
• 1 tsp Dried Oregano
• 1 tsp Granulated Sugar
• 1 tsp Unsweetened Cocoa Powder
• 1/2 tsp Salt
• 15 oz cooked Kidney Beans rinsed and drained
• 15 oz cooked Pinto Beans rinsed and drained
• 15 oz cooked Small White Beans rinsed and drained
• 1 1/2 cups Canned Corn drained
• 1 cup canned Diced Tomatoes
• 1 Tbsp Tomato Paste
• 2 cups Vegetable Broth

• 3 cups Vegetable Broth or water
• 1/2 tsp Salt
• 1 cup Yellow Corn Polenta
• 1 Tbsp Grated Parmesan Cheese

Instructions

1. Heat oven to 400°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°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.