Try this Chorizo & Vegetable Chili with Cheese Polenta recipe, or contribute your own.
Suggest a better descriptionIn large pot, cook chorizo in oil until browned, about 5 minutes. Add corn, bell pepper, zucchini, jalapeƱos, and garlic; season with salt and pepper. Cool the vegetables about 10 minutes until softened. Add the spices and stir for 1 minute. Add 2 cups stock, tomatoes, corn and beans. Reduce heat and simmer uncovered until the chili thickens, about 10 minutes.
In another pot, bring 2 cups of stick and 1 cup of water to a boil. Gradually whisk in polenta. Cook, whisking until thick and creamy, 5-8 minutes. Stir in the cheese. Divide the polenta among bowls, top with chili and scallions.
From: Rachael Ray's "EVERY DAY" magazine, Ogunquit, 10/15/14
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Serving Size: 1 Serving (1059g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 582 | ||
Calories from Fat: 298 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 75.5mg | 23 % | |
Sodium 5624mg | 194 % | |
Potassium 1699.7mg | 45 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 12.1g | ||
Protein 56.2g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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