Vermont Winter's 3 Bean Pot Pie
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This recipe was submitted by Amanda Kolifrath and was the winner in our 2015 We ♥ Local Beans Recipe Contest. Amanda says, “The variety of beans with the mixture of spices and the sweetness of the cocoa powder make for an interesting flavor. This meal is perfect for cold winter nights when you want to eat healthy but desire comfort food.”
Soak all beans overnight. Rinse and cook (see additional note below). Drain for preparation.
Heat oven to 400 degrees F. In a 3 to 4-quart Dutch oven or cast-iron skillet over medium heat, heat 1 ½ tablespoons oil. Add chopped onion and chopped bell peppers. Cook, stirring occasionally, 10 minutes until vegetables are softened. Add garlic, chili powder, cumin, dried coriander, dried oregano, sugar, cocoa powder and salt; stir and cook another 2 minutes.
Stir in beans, corn, tomatoes, tomato paste and 2 cups chicken broth; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for another 10 minutes. Remove from heat; add more salt to taste.
Transfer Dutch oven or skillet to oven and bake 15 minutes.
Meanwhile, make the polenta: In a medium saucepan, bring 3 cups chicken broth to a boil. Stir in polenta. Reduce heat to a simmer and cook, stirring often, 5 minutes until polenta is thickened and cooked through. Remove from heat.
Reduce oven temperature to 350 degrees F. Remove Dutch oven or skillet from oven; carefully spoon and spread polenta over the top of the chili. Sprinkle with the Parmesan cheese. Bake another 15 minutes until polenta is firm and golden brown on the edges. Let sit 5 minutes before serving.
For more information about cooking dry beans, please visit our Cooking Times for Bulk Items page.