A smoky black bean chili served over creamy cheddar polenta.
45 gCheddar Cheese
1 cupBlack Beans
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90 gBell Pepper
70 gOnion
8 gGarlic
0.5 cupPolenta
1.25 cupsWater
170 gTomato Sauce
4 gChili powder
3 gCumin
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook onion, bell pepper, and garlic in cooking oil for 6 minutes.
Add black beans, tomato sauce, chili powder, cumin, salt, and black pepper, then simmer for 18 minutes.
Cook polenta with water for 15 minutes, stirring until thick.
Stir cheddar into the polenta and serve the chili over it.