• 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 jalapeño chili peppers, ribs and seeds removed, chopped
• 4 cloves garlic, sliced
• Salt and pepper
• 2 tablespoons chili powder, such as Gebhardt, or ancho chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 4 cups chicken stock
• 1 can diced or crushed fire-roasted tomatoes with juice (28 ounces)
• 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 can black or red beans (14 ounces), rinsed
• 1 cup quick-cooking polenta
• 2 cups shredded pepper Jack cheese
• Chopped scallions, for garnish
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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, jalapeños and garlic; season with salt and pepper. Partially cover and cook until the vegetables soften, about 10 minutes. Add the spices and stir for 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, 5-8 minutes. Stir in the cheese.

Divide the polenta among bowls and form a well in each. Top with the chili and scallions.

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