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!

JOin The Community

El Burrito products are created for you and your loved ones to enjoy!
We hope that you are enamored with our classics, or maybe interested in trying out something you've never had before.
Either way, you are joining in a tradition of healthy and delicious fare that spans more than 30 years.