Tuesday, July 12, 2011

Soyrizo chili with polenta gnocchi

 Soyrizo chili with polenta gnocchi

I found this recipe from bitemekitchen.com. I can't wait to try out more recipes on this blog. This dinner was so easy and delicious! Gluten free, vegan. Contains soy.

  • 1 Tbsp olive oil
  • 1 small onion, diced finely
  • 6 cloves garlic, minced
  • 1 tube Soyrizo 
  • 1 small bell pepper, diced
  • 1 can black beans
  • 1 can pinto beans
  • 1 handful frozen organic corn or 1 ear's worth kernels
  • 1/2 jalapeno, seeded and minced
  • 2 - 15oz cans diced tomatoes with juice
  • 2 bay leaves
  • 1 tsp cumin
  • 1/2 tsp ground chili
  • 1 tsp regular chili powder
  • 1-2 tsp dried oregano, powdered between hands
  • 1/4 cup diced sweet onion
  • handful cilantro minced
  • 1 - 18oz tube polenta
  • cooking oil spray

  1. Heat 1 Tbsp oil in large pan or wok and add onions and garlic. Saute 2-3 minutes.
  2. Add soyrizo and saute 1-2 minutes.
  3. Add bell pepper, beans, tomatoes, corn, jalapenos, bay leaves and spices.
  4. Bring to a boil and reduce to simmer. 
  5. Simmer 10-15 minutes.
  6. Preheat oven to 425'
  7. Meanwhile, remove polenta tube from wrapper and set on cutting surface. Line baking sheet with parchment paper and spray with cooking oil.
  8. Slice polenta into 1/2" slices.
  9. Using a small cookie cutter (mine is about 3/4" in diameter) cut circles out of each slice of polenta.
  10. I found that by starting around the edges, stamping as close to the cut areas as possible and finishing by cutting out the middle, I had very little waste!
  11. Place polenta "gnocchi" on parchment paper lined baking sheet. Sprinkle with salt or if you have it, chili salt (chili flakes & salt in a grinder).
  12. Bake at 425 for 10 minutes, flip and move around, bake another 10 minutes or until crisp and golden.
  13. In a small bowl, mix onion and cilantro.
  14. Serve chili, topped with onion/cilantro mix, cheese (if desired) and surround with polenta gnocchi! Serves 3-4 (with leftover chili)

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