Chili Corndog Casserole – Gluten Free Recipe

This easy Chili Corn Dog Casserole is the most guilt free way imaginable to satisfy your cravings for both chili and corndogs in a much lighter way. This zesty chili dish has small pieces of hotdogs thrown into the mix. Then it’s topped off with a cheddar polenta that combines the flavors of a corndog with the textural feeling of a shepherd’s pie. The chili recipe utilizes less meat and more hidden veggies making it a meal you can feel better about putting on the table.

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• 2 hotdogs, sliced into ½ inch pieces (make sure they are gluten free)
• ½ lb lean ground beef
• 1 large onion, diced
• 1 small zucchini, grated
• 1 carrot, peeled and grated
• 2 serrano peppers, minced
• 2 cloves garlic, minced
• 16 ounce jar ChiChi’s mild salsa
• 8 ounces water
• 1 can red kidney beans, rinsed and drained
• 2 tablespoons brown sugar
• 2 tablespoons of chili powder
• salt and pepper to taste
• 2 cups water
• 1 cup milk
• 2 tablespoons butter
• ½ teaspoon of salt
• 1 cup instant polenta
• 2 oz extra sharp cheddar

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