Polenta with Black Bean Chili

Black Bean Chili

4 tbsp regular olive, coconut, or avocado oil
1 - 28oz can diced tomatoes
2 - 14oz cans black beans
1 - 16oz. package frozen mixed bell peppers
2 tsp cumin
2 tbsp chili powder
1 tsp Chipolte chili pepper
2 tbsp garlic powder
1 tsp salt

Saute the bell peppers in the oil until tender. Add the tomatoes, black beans, seasonings, and salt. Bring to a boil and reduce to a simmer. Prepare the polenta (see below)

Polenta

3 tbsp regular olive oil
2 cups of polenta (yellow corn grits)
2 cups of milk
4 cups of chicken broth
1/2 cup gorgonzola cheese (you can use parmesan or cheddar instead)

Heat the olive oil until hot and add the polenta, cooking over low heat until all of the olive oil is absorbed. Add the milk and chicken broth and bring to a boil, reduce heat to medium-low and cook stirring often until the polenta is very thick and creamy. Add cheese and stir in.

Serve the black bean chili over the polenta.