Chipotle Turkey Chili With Beans Over Polenta

Ingredients for the chili:
1 T canola or olive oil
1 medium onion, diced
1 red bell pepper, diced
2 carrots, diced
2 teaspoons ground cumin
1 pound lean ground turkey
2 15-ounce cans diced fire-roasted tomatoes
2 cups water
3 chipotle chiles in adobo sauce, minced
2 T adobo sauce from chipotle chiles in adobo
1 teaspoon dried oregano
1 teaspoon cayenne
3 15.5-ounce cans of beans, rinsed and drained (any combination you like of black, kidney, pinto, etc.)
salt and black pepper to taste

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Ingredients for the polenta:
4 cups chicken stock or water
4 cups heavy cream
2 cups yellow polenta or cornmeal
4 T unsalted butter

Garnishes: 1 cup freshly grated parmigiano-reggiano or cheddar cheese, a handful of minced fresh Italian parsley, minced onion

Preparing the chili:
Heat oil in a large pot over medium heat.

Add onion, pepper and carrots and sauté until soft, about 10 minutes.

Add cumin and stir well to combine.

Add ground turkey, and increase to high heat, and cook until meat is well cooked.

Add in tomatoes, water, chipotle and adobo sauce, oregano and cayenne. Reduce heat back to medium, and cook for 30 minutes, stirring occasionally.

Add beans and cook for another 20-30 minutes.

Add salt and pepper to taste.

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Preparing the polenta:
Pour stock or water and cream into a saucepan and bring to a boil over medium heat.
Pour in polenta and whisk briskly to combine and prevent clumping. Reduce heat to low and continue to whisk constantly for about 10 minutes, until you have a thick porridge.

Add butter and stir until melted. Serve topped with chili, grated cheese, parsley and minced onion.

Serves 6 to 8