This chili turned out amazing. The polenta gives it a wonderful thick and creamy texture, and the pumpkin pie spice gives it a unique flavor. I can't wait to have the leftovers. I bet the flavors will blend even more and have a stronger kick after brewing together even longer. This would taste wonderful with some cornbread on a chilly night. It would also make a great dish for a potluck or party! I think I might just have to enter this in the Blogger Secret Ingredient contest which is in Rhodey Girl's control this week.
Black Bean Pumpkin Polenta Chili
1 can fire roasted diced tomatoes (14.5 oz.)
1 can tomato sauce (80z.)
1 can black beans, drained (16 oz.)
1/2 cup canned pumpkin
1 cup water
1 tbsp chili powder
1 tbsp pumpkin pie spice
1 tbsp sugar
1/2 cup polenta
In a medium stockpot, combine diced tomatoes, tomato sauce, beans, pumpkin, and water and mix until well blended together.
Mix in chili powder, pumpkin pie spice, and sugar.
Bring mixture to a boil.
Gradually stir in the polenta.
Reduce heat and simmer for 20-30 minutes.