Polenta Gnocchi with Vegetarian Soyrizo Chili

Ingredients: 1 pkg El Burrito Soyrizo 1 Tbsp olive oil 1 small onion, diced finely 6 cloves garlic, minced 1 small bell pepper, diced 1 can black beans 1 can pinto beans 1 handful frozen organic corn or 1 ear’s worth kernels 1/2 jalapeno, seeded and minced 2 (15oz) cans diced tomatoes with juice 2 bay leaves 1 tsp cumin 1/2 tsp ground chili 1 tsp regular chili powder 1-2 tsp dried oregano, powdered between hands 1/4 cup sweet onion, diced handful cilantro minced 1 – 18oz tube polenta cooking oil spray Directions: Heat 1 Tbsp oil in large pan or wok and add onions and garlic. Sauté 2-3 minutes. Add Soyrizo and sauté 1-2 minutes.Add bell pepper, beans, tomatoes, corn, jalapenos, bay leaves and spices. Bring to a boil and reduce to simmer for 10-15 minutes. Preheat oven to 425˚. Meanwhile, remove polenta tube from wrapper and set on cutting surface. Line baking sheet with parchment paper and spray with cooking oil. Slice polenta into 1/2″ slices.  Using a small cookie cutter (about 3/4″ in diameter) cut circles out of each slice of polenta. Place polenta “gnocchi” on parchment paper lined baking sheet. Sprinkle with salt. Bake at 425˚ for 10 minutes, flip and move around, bake another 10 minutes or until crisp and golden. In a small bowl, mix onion and cilantro. Serve chili, topped with onion/cilantro mix, and surround with polenta gnocchi!

For This Recipe Use…
        Non-GMO Soyrizo (above) or Organic Soyrizo (below)