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Vegetarian Chili with Creamy Polenta

Alex
  • 55 minutes
  • Serves 6

INGREDIENTS

1 tsp

Basil, dried

3

Garlic cloves

1

Green pepper

1

large can Italian chopped tomatoes

3

Jalapeno peppers

1 can

Kidney beans

1

Onion

1/2 tsp

Oregano, dried

1 can

Pinto beans

1/2 tsp

Thyme, dried

2

Zucchini

3 cups

Soymilk

1 cup

Vegetable broth

1

large can Tomato sauce

4 tbsp

Chili powder

1 cup

Corn meal

1 tbsp

Cumin

3 tbsp

Butter, dairy-free