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How to make it

  • Cover dried chilis in boiling water and set aside to soften (minimum 15 minutes)
  • Sautee chopped onion in olive oil until golden in a saucepan
  • Add roasted garlic cloves to onions, mix well, and sautee another 2 minutes
  • Seed and stem the chilis and remove from water. Set aside the soaking liquid for later use.
  • Chop ancho chilies into small pieces
  • Add chopped ancho and whole chipotle and morita chilis to the onions and garlic. Sautee another 5 minutes.
  • Combine tomato paste with 8oz water and add to onions, garlic, and chilies.
  • Add beans and stir in at least 1/2 cup of the chili soaking liquid
  • Combine the Dijon mustard with 1 Tbsp water and add to chili (optional)
  • Add the tamari (optional)
  • Simmer at least 30 minutes on a low heat
  • Preheat oven to 375
  • Bring 4 cups water to boil in a medium-sized saucepan
  • Stir in the Better than Bouillon vegetable base and 1/2 tsp salt
  • Add 1 tsp Bragg's Liquid Aminos (optional)
  • Whisk in the polenta
  • Cook polenta on a low heat, stirring continuously until all liquid is absorbed (about 10 minutes). Remove from heat and set aside.
  • Lightly grease a 9" square baking dish
  • Spread a 1/2 inch layer of polenta on the bottom of the baking dish
  • Remove and discard morita and chipotle chilis, then spread a 1 inch layer of chili on top of the polenta
  • Spread the remaining polenta on top of the chili
  • Bake 15 minutes at 375 or until top layer of polenta becomes golden-brown

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    cuzpat ate it and said...
    WOW!!! look so tasty!! forks 5
    Was this review helpful? Yes Flag

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