- 2 tablespoons canola oil
- 1 pound fresh Mexican chorizo, casing removed, crumbled
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 zucchini, seeded and chopped
- 3 - 4 large jalapeno chile peppers, ribs and seeds removed, chopped
- 4 cloves garlic, sliced
- Salt and pepper
- 2 tablespoons chili powder, such as Gebhardt, or ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 4 cups chicken stock
- 1 28 ounce can diced or crushed fire-roasted tomatoes with juice
- 2 ears corn, grilled and kernels scraped from the cob, or 2 cups frozen, fire-roasted corn kernels, such as Whole Foods' 365 brand, thawed
- 1 14 ounce can black or red beans, rinsed
- 1 cup quick-cooking polenta
- 2 cups shredded pepper jack
- Chopped scallions, for garnish
In a soup pot, heat the oil over medium-high. Add the chorizo and cook until browned, about 5 minutes. Add the onion, bell pepper, zucchini, jalapenos and garlic; season with salt and pepper. Partially cover and cook until the vegetables soften, about 10 minutes. Add the spices and stir 1 minute. Add 2 cups stock, the tomatoes, corn and beans. Reduce the heat and simmer uncovered until the chili thickens, 10 minutes; season.
Meanwhile, in a large saucepan, bring the remaining 2 cups stock and 1 cup water to a boil. Gradually whisk in the polenta. Cook, whisking often, until thick and creamy, 5 to 8 minutes. Stir in the cheese.
Divide the polenta among bowls and form a well in each. Top with the chili and scallions.