Chili Casserole with Polenta Topping

Warm, hearty, and packed with vibrant flavors, this Chili Casserole with Polenta Topping is the ultimate comfort food for any occasion. A spiced chili base brimming with ground beef (or turkey), tender beans, and a medley of veggies is blanketed with a rich, creamy layer of cheesy polenta, creating a satisfying blend of textures and tastes. Finished with a bubbly cheddar topping, this casserole is oven-baked to golden perfection. Perfect for weeknight dinners or cozy gatherings, this dish offers a wholesome balance of protein and fiber while delighting your taste buds with smoky, savory seasonings. Serve it straight from the casserole dish and watch it disappear—family-approved and freezer-friendly!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound ground beef or ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 bell peppers, diced (any color)
• 3 garlic cloves, minced
• 14.5 ounces diced tomatoes, canned
• 15 ounces kidney beans, drained and rinsed
• 15 ounces black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup chicken or vegetable broth
• 3 cups water
• 1 cup yellow cornmeal (polenta)
• 2 tablespoons butter
• 0.5 cup grated Parmesan cheese
• 1 cup shredded cheddar cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef or turkey, cook until browned, and break it into crumbles using a spoon. Drain any excess grease if necessary and set aside.

Step 3

In the same skillet, add diced onion, bell peppers, and minced garlic. Cook until softened, about 5 minutes.

Step 4

Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for one minute to toast the spices.

Step 5

Add the canned diced tomatoes (with their juice), kidney beans, black beans, and broth. Stir well and simmer for 10 minutes, allowing the flavors to meld.

Step 6

While the chili is simmering, prepare the polenta. In a medium saucepan, bring 3 cups of water to a boil. Gradually whisk in the cornmeal, reducing the heat to low. Cook and stir constantly for 5-10 minutes, or until the polenta thickens.

Step 7

Stir in the butter and grated Parmesan cheese into the polenta. Remove from heat.

Step 8

Transfer the chili mixture into a 9x13-inch casserole dish. Spread the prepared polenta evenly over the top using a spatula.

Step 9

Sprinkle the shredded cheddar cheese over the polenta layer.

Step 10

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Step 11

Let the casserole cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3439.9g)

Amount per serving	% Daily Value*
Calories	3795.4

Total Fat 175.2g	0%
Saturated Fat 80.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 548.0mg	0%
Sodium 5783.7mg	0%
Total Carbohydrate 372.2g	0%
Dietary Fiber 67.8g	0%
Total Sugars 26.2g
Protein 190.9g	0%

Vitamin D 4.5IU	0%
Calcium 1790.2mg	0%
Iron 36.1mg	0%
Potassium 5139.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 19.9%

Carbs: 38.9%