Breads & Bakingdeliciouslyella
Five-Bean Chilli With Corn Bread
An original recipe from our first café, this is a long-term favourite. This chilli is hearty, and we love the texture combination of the beans in the chilli and the crispy crust of the golden corn bread. It's a great for batch cooking, and the corn bread makes 10 servings.
👥 4 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●bowl
- ●mixing bowl
- ●knife
- ●saucepan
📝 Preparation Steps
1
Start by making the corn bread.
2
Pre-heat the oven to 200C / Fan 180C. Line a deep 35 x 25cm baking tin with baking parchment. Place three quarters if the sweetcorn in a food processor and pulse until smooth. Once smooth, mix together with the rest of the whole sweetcorn kernels.
3
Place all the dry ingredients in a large mixing bowl and stir well. Once mixed, add the almond milk, oil and apple cider vinegar and give everything a really good stir until well combined. Next, add the coriander, black beans, chilli, salt, pepper and sweetcorn, giving it one final mix.
apple cider vinegar1 tablespoonblack beans8.5 oz
4
Once the mixture has come together, pour into the lined baking tin and bake in the oven for ⏱️ 50-55 minutes until golden and cooked through. To test if it is cooked, insert a knife into the corn bread, it should come out clean. If not, place back in the oven for 5 more minutes to cook through.
5
While the corn bread is baking, prepare the chilli. Place a large saucepan over a medium heat and add a drizzle of olive oil, the onion, celery, garlic and a pinch of salt and cook until soft, about ⏱️ 5-10 minutes.
6
Now add the chilli, rosemary, thyme and tomato puree and cook for another ⏱️ 5 minutes. Add the beans, tomatoes, 150ml water, maple syrup and some pepper and bring to the boil, then lower the heat and leave to simmer for ⏱️ 25-30 minutes, at which point it should have a thick consistency.
7
When you are ready to serve sprinkle the chillies and spring onion over the top and enjoy with the corn bread.
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