Black Bean Pumpkin Polenta Chili

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

Ingredients:

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

Directions:

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.