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Three-Bean Chili with Polenta Crust

Easy to assemble, this zesty one-dish meal is ideal for a busy weeknight or to serve last-minute guests. Dial down the heat by using a Mexican blend instead of the chili seasoning.—Gilda Lester, Millsboro, Delaware
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 1 envelope chili seasoning
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground allspice
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 tube (1 pound) polenta, cut into thin slices
  • 1 cup shredded pepper Jack cheese


  • In a large skillet, saute onion and pepper in oil until tender. Add the garlic, chili seasoning, brown sugar and allspice; cook 1 minute longer. Stir in the beans, broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • Transfer to an ungreased 11x7-in. baking dish (dish will be full). Place dish on a baking sheet. Arrange polenta slices over top; sprinkle with cheese.
  • Bake, uncovered, at 375° for 30-35 minutes or until bubbly.
Nutrition Facts
1 serving: 393 calories, 12g fat (4g saturated fat), 20mg cholesterol, 1495mg sodium, 55g carbohydrate (8g sugars, 11g fiber), 18g protein.
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Average Rating:
  • karynzeff
    Feb 3, 2015

    Fantastic...the kids even loved it!! Used kidney beans in place of pinto and used cinnamon and nutmeg only instead of all spice(I didn't have on hand)

  • thomsmom
    Jan 30, 2015

    Good recipe and I love the idea of the polenta . For individual taste preference and FAMILY TRADITION I subbed kidney beans for the pinto - I hate those. If I want to make CHILI CON CARNE (trans: chili with meat) I will just brown the meat, add water and eliminate the broth. I also suggest trying Mexican three cheese blend and chopped onions on top of the polenta with some more on the side. As is yum

  • Wayschool
    Jan 30, 2015

    Looks delicious!

  • Grandma E.
    Jan 29, 2015

    I can't imagine chile without meat. Seems like a weird gazpacho that's hot.

  • Ald565
    Jan 29, 2015

    I am not sure how a person can review the taste and texture when the review is posted immediately after the recipe appears

  • miguelje
    Jan 29, 2015

    Not real chile more like a spicy stew. To many strange ingredients but ok for Anglo chili.