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Vegetable Chili With Polenta

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3 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1 (14.5-ounce) can diced tomatoes with juice

1 (15.5-ounce) can red kidney beans, rinsed and drained

1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained

1 (8-ounce) can vegetarian beans (or pork and beans)

1 tablespoon red wine vinegar

1/2 cup quick-cooking polenta

1 tablespoon butter

green chili or jalapeño salsa, optional

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