Polenta and Chili Casserole

Using canned chili and thawed frozen veggies, you can get this quick one-pot casserole meal in the oven in just about 10 minutes.

Serves: 4Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 3 cans (15 oz.) vegetarian chili
  • 2 cups canned diced vegetables, drained
  • 1 cup cornmeal
  • 2 1⁄2 cups water
  • 2 Tbsp. vegan margarine
  • 1 Tbsp. chili powder


  • Combine vegetarian chili and vegetables and spread in the bottom of a lightly greased casserole dish.
  • Preheat oven to 375°F.
  • Over low heat, combine cornmeal and water in a saucepan. Simmer, stirring frequently, for 10 minutes. Stir in vegan margarine.
  • Spread cornmeal mixture over chili and sprinkle the top with chili powder.
  • Bake uncovered for 20 to 25 minutes.