Four-Bean Chili Bake with Polenta Topping

INGREDIENTS

1 tbsp

vegetable oil

onion (finely chopped)

red bell pepper (seeded and coarsely chopped)

3 cloves

garlic (minced)

medium carrots (peeled and cut into 1/4-inch dice)

small zucchini (halved lengthwise, cut crosswise into 1/4-inch-thick slices)

2 tbsp

chili powder

2 tsp

ground cumin

1 can

crushed tomatoes in puree ((28 ounces))

1 can

black beans ((15 ounces), drained and rinsed)

1 can

red kidney beans ((15 ounces), drained and rinsed)

1 can

pinto beans ((15 ounces), drained and rinsed)

1 can

chickpeas ((15 ounces), drained and rinsed)

5 cups

water

1 1/2 cups

polenta or yellow cornmeal

1/2 tsp

salt

1 1/2 cups

reduced-fat cheddar cheese (shredded)