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Vegetable Chili Smothered Polenta

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

15-20 minutes


4 people


  • 3 Tablespoons Wild Mushroom and Sage Olive Oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 Tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 14.5 oz. can diced tomatoes with juice
  • 1 15.5 oz. can great Northern beans or cannellini beans, drained and rinsed
  • 1 15.5 oz. can red kidney beans, drained and rinsed
  • 1 Tablespoon Marisolio Traditional Aged up to 18 Years Balsamic Condimento
  • kosher salt and pepper
  • 1/2 cup quick cooking polenta
  • 2-1/4 teaspoons Organic Butter Olive Oil
  • salsa (optional)


  • Heat the Wild Mushroom and Sage Olive Oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.
  • Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.
  • Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.
  • Remove from heat and stir in the Traditional Balsamic Condimento. Season to taste with salt and pepper.
  • Prepare the polenta according to the package directions; stir in the Organic Butter Olive Oil. Season to taste with salt and pepper.
  • Divide the polenta between 4 bowls. Ladle the chili over the top. Spoon a little salsa on top, if desired.
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