Wednesday, September 18, 2013

[Vegan MOFO] WWGFE Wednesday - Firey Fieri Chili With Polenta Croutons

Guy cooked up a chorizo and polenta lasagna with a cranberry citrus side salad on Guy's Big Bite. I took some of the same ingredients and ideas and took it for a spin.

I made a soyrizo chili topped with polenta croutons and a cranberry, almond with spinach side salad. I added extra heat to the chili using up my farmer's market pepper stash and hot sauce. I kept the polenta croutons plain - so they could be mushjed up and absorb some of the heat and act like corn bread.
The salad is simple: dried cranberries, slivered almonds, spinach with a balsamic vinaigrette I whipped up super fast. The sweetness and tang go well to balance the fire of the chili.

Fiery Fieri Chili With Polenta Croutons 

Olive oil for pan
3 (more or less) chili peppers – play around with heat varieties
½ package of soyrizo
2 cans of black beans drained
1 can of Muir Glen Diced Fire Roasted tomatoes (do not drain)
a few dashes of hot pepper sauce

1 block of polenta cubed, drizzled with a touch of olive oil and baked at 350 for 20 minutes.

Heat oil in a soup pot, add peppers chopped up (remove seeds if you are afraid of heat), cook for a few minutes, add soyrizo, cook for 3 minutes add the rest of the ingredients, stir and cook covered over medium low heat for 30 minutes.

Place a big scoop of chili in a bowl. Top with a few polenta croutons and eat!


  1. All these flavors compliment each other so great.
    Great idea on the polenta croutons.

  2. I'll have to try this...I love the little polenta cubes!

    ~Have a lovely day!