Chipotle Chocolate Chili with Baked Polenta
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 6 servings
Ingredients
For the polenta:
  • 1 cup polenta meal/corn grits
  • 4 cups water
  • 1 tsp kosher salt
  • 2 Tbsp unsalted butter
  • 1/2 cup grated cheddar cheese
For the chili:
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 28-oz can crushed tomatoes
  • 2 15-oz cans kidney beans, rinsed
  • 2 chipotle chilies (from a can of chipotles in adobo), minced
  • 2 Tbsp chili powder
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 tsp cinnamon
  • 2 oz dark or semi-sweet chocolate, chopped (I used Ghirardelli 60%)
  • 2 Tbsp chia seeds
Instructions
To make the polenta:
  1. The polenta should be made ahead of time so that it has time to firm up enough to cut into squares. It can be done even several days beforehand and then reheated.
  2. Preheat oven to 350. Grease a 9x9 baking dish and set aside.
  3. Bring water to boil in a medium pot. Once boiling, add the salt and stir in the polenta meal. Stir constantly for several minutes until the polenta thickens and no longer separates from the water when you stop stirring. Reduce heat, cover, and simmer for 10-15 minutes.
  4. Remove from heat and stir in the butter and cheese. Spread into the prepared baking dish and bake for 30 minutes. Set aside and cool until firm enough to cut into squares, at least half an hour.
To make the chili:
  1. Heat oil in a large pan or dutch oven over medium heat. Add the chopped onion and saute until soft and even beginning to brown, about 5 minutes. Add the garlic and saute another minute.
  2. Add the remaining chili ingredients except for the chia seeds. Stir to combine. Cover and bring to a simmer. Reduce heat and simmer for about 30 minutes, scraping the sides and bottom of the pan once or twice to make sure nothing burns.
  3. Remove chili from heat and stir in the chia seeds. The sauce will thicken up as you stir them in. Cool for several minutes before serving.
  4. To serve, cut the polenta into squares and place in individual bowls. Top with several scoops of chili. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/chipotle-chocolate-chili-with-baked-polenta/