Five-Bean Chilli With Corn Bread

Prep Time
Cook Time
1h 30m
Ready In

"From our Sunday newspaper The Sunday times. times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (741.2 g)
  • Calories 2424.8
  • Total Fat - 145.4 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 3.1 mg
  • Sodium - 2581.7 mg
  • Total Carbohydrate - 250.7 g
  • Dietary Fiber - 43 g
  • Sugars - 14 g
  • Protein - 43.1 g
  • Calcium - 304.2 mg
  • Iron - 9.8 mg
  • Vitamin C - 32 mg
  • Thiamin - 1.6 mg

Step 1

Preheat oven to 200C.

Step 2

Line a deep 35cm x 25cm baking tin with baking paper.

Step 3

To make the corn bread, place three-quarters of the sweetcorn in a food processor and pulse until smooth, then mix with the rest of the sweetcorn.

Step 4

Place all the dry corn bread ingredients in a large mixing bowl and stir well and then add the milk, oil and vinegar and stir to combine.

Step 5

Add coriander, beans, chilli, salt, pepper and sweetcorn and mix and then pour into the tin and bake for 50 to 55 minutes until golden and cooked through (a knife, inserted into the centre should come out clean, if not bake for another 5 minutes).

Step 6

Meanwhile, place a large pan over medium heat with a drizzle of oil, add the onion, celery, garlic and salt and cok for 5 to 10 minutes, until soft and then add the chilli, herbs and puree and cook for 5 minutes.

Step 7

Now add the beans, tomatoes, syrup, pepper and 150ml water and bring to the boil, then lower the heat and simmer for 25 to 30 minutes, until thick.

Step 8

Sprinkle over the chillies and spring onion and serve with the corn bread.

Tips & Variations

No special items needed.