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!