HEARTY PUMPKIN CHILI WITH POLENTA

Hearty Pumpkin Chili with Polenta image

Feel free to make this healthy chili a day ahead. It reheats nicely, and the polenta stays good for a few days in an airtight container in the fridge.-Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 pound ground beef
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 small sweet red pepper, finely chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) solid-pack pumpkin
1 tablespoon plus 2 teaspoons sugar, divided
1 tablespoon chili powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon plus 3/4 teaspoon salt, divided
1/2 teaspoon pepper
1-1/2 cups 2% milk
1/2 cup heavy whipping cream
1/4 cup butter, cubed
3/4 cup yellow cornmeal
1 can (15 ounces) black beans, rinsed and drained

Steps:

In a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, pie spice, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally., Meanwhile, in a large heavy saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes or until polenta is thickened and pulls away cleanly from sides of pan (mixture will be very thick)., Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes., Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.

Nutrition Facts : Calories 547 calories, Fat 27g fat (14g saturated fat), Cholesterol 99mg cholesterol, Sodium 1581mg sodium, Carbohydrate 55g carbohydrate (17g sugars, Fiber 11g fiber), Protein 26g protein.