Strangely Sumptuous Polenta Chili

What's better than cornbread with chili? Cooking your corn mash IN the chili. A vegan chili as hot as you like it, flavoured with beer. Okay, so I definitely made this up with whatever was left in my fridge, but it's a real winner. I used tofurky sun-dried tomato since that's what I had; I bet soyrizo would be awesome. I sacrificed a bottle of Brooklyn Brown Ale since that's what it takes. Please don't insult your pan (or your mouth) with lousy beer.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 red onion, chopped
• 1  teaspoon  minced garlic
• 8  ounces  vegetarian sausages
• 15  ounces pinto beans, canned
• 12  ounces beer
• 1⁄2 cup bell pepper, chopped
• 2  roma tomatoes, chopped
• 16  ounces polenta
•  hot sauce
•  maple syrup

Directions

1. Saute onion and garlic in a little bit of oil for 5-10 minutes. Add vegan sausage in slices or chunks and brown.
2. Add beans and beer. Cover and simmer 5 minutes.
3. Add peppers and tomatoes. Add polenta, breaking up into smaller pieces. Turn down heat, cover and simmer for 5 minutes.
4. Add hot sauce to taste. Simmer for another 2-3 minutes, and mix in a splash of maple syrup right before serving.
5. For Vegan make sure your vegetarian sausages are Vegan and contain no egg product or milk product. Some vegetarian sausages contain those products.