Polenta Gnocchi with Vegetarian Soyrizo Chili
Polenta Gnocchi recipe topped with Mexican style vegetarian chili includes a soyrizo, beans, tomatoes, and flavor enriched with jalapeno.
1 pkg El Burrito Soyrizo or SoyYum Chorizo
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
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!
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