Vegetarian Chili and Polenta Cakes

Vegetarian Chili and Polenta Cakes

2 tbsp canola oil
One whole red onion diced
1 cup chopped celery
1 cup chopped onion
couple shakes of cayenne pepper
3 habanero peppers
5 serrano peppers
”             ”       ”  black pepper
”             ”       ”  paprika
”             ”       ”  salt
”             ”       ”  garlic powder
”             ”       ”  Mexican chili powder
1 can diced tomatoes (zesty chili)
1 can dark red kidney beans (drained)
2 cans chili starter beans
3/4 bottle of Heinz chili sauce
*half cup of milk (optional)

Heat pan of oil on medium/high and saute chopped onions, celery and mushrooms until browned. Chop two habaneros and two serrano and combine with vegetable mixture. Stir. Add all of the dry spices. Stir some more. Get a large chili pot ready, heat on medium. Spoon in the veggie mixture first, add all beans, and canned tomatos. Stir. Pour in the chili sauce. Stir some more. Let simmer on low for at least 30 minutes

*This is a really hot n spicy chili. The milk is something my husband uses to offset the spiciness in his own chili. Since I’m lactose-intolerant, I just deal with the heat.

Serves: 6

Polenta Cakes

I’m not making the polenta myself. I’ve bought a tube of Food Merchants Brand Organic Polenta (sun dried tomato garlic flavor.) Just cut this into half inch rounds and fry or bake.

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