Ingredients
1 large onion, chopped1 medium green pepper, chopped2 tablespoons olive oil3 garlic cloves, chopped1 envelope chili seasoning1 tablespoon brown sugar1/4 teaspoon ground allspice1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (10 ounces) diced tomatoes and green chilies, undrained1 tube (1 pound) polenta, cut into thin slices1 cup shredded pepper Jack cheese
Preparation
In a large skillet, saute onion and pepper in oil until tender. Add the garlic, chili seasoning, brown sugar and allspice; cook 1 minute longer. Stir in the beans, broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Transfer to an ungreased 11x7-in. baking dish (dish will be full). Place dish on a baking sheet. Arrange polenta slices over top; sprinkle with cheese.
Bake, uncovered, at 375° for 30-35 minutes or until bubbly.
