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5 Bean vegan chilli with corn bread


5 bean chilli and corn bread

Ingredients 29
Servings 10
Time 15 mins

Ingredients

  • For the corn bread:
  • 750
    g
    drained tinned sweetcorn
  • 450
    ml
    almond milk
  • 150
    ml
    sunflower, grapeseed or vegetable oil
  • 1
    Tbs
    apple cider vinegar
  • 25
    g
    coriander - chopped
  • 1 x 400
    g
    tin of black beans - drained and rinsed
  • 2
    red chillies - deseeded and finely chopped
  • 1
    Tbs
    sea salt flakes
  • pinch
    of pepper
  • 60
    g
    plain flour
  • 30
    g
    rice flour
  • 400
    g
    polenta
  • 1
    Tbs
    corn flour
  • 1
    tsp
    baking powder
  • 2
    tsp
    bicarbonate of soda
  • For the five bean chilli:
  • 1
    onion - chopped
  • 1
    celery stalk - finely chopped
  • 2
    cloves
    of garlic - chopped
  • 1
    red chilli - deseeded and chopped
  • 1
    tsp
    dried rosemary
  • 1
    tsp
    dried thyme
  • 3
    Tbs
    tomato purée
  • 2 x 400
    g
    tins of mixed beans
  • 1 x 400
    g
    tin of tomatoes
  • To serve:
  • 2
    red chillies - sliced
  • handful
    sliced spring onions
 

Method

50 - 55 mins
 

Start by making the corn bread.


Preheat the oven to 200.C (fan 180.C).


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


Place three quarters of the sweetcorn in a food processor and pulse until smooth. 


Once smooth,mix together with the rest of the whole sweetcorn kernels.


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 another really good stir until well combined. 


Next, add the coriander, black beans, chilli, salt, pepper and sweetcorn, giving it all one final mix.


Once the mixture has come together, pour into the lined baking tin and bake in the oven for 50–55 mins 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 mins to cook through.


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 mins.


Now add the chilli, rosemary, thyme and tomato pure and cook for another 5 mins. 


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 mins, at which point it should have a thick consistency.


When you are ready to serve sprinkle the chillies and spring onion over the top and enjoy with the corn bread.


TIPS: The corn bread is best eaten fresh, especially when it’s warm out the oven, but the chilli tastes even better the next day, so keep any extras in the fridge to take to work as a packed lunch or pop it in the freezer if you want it to last longer. 


If you do have leftovers of the corn bread, however, you can store it in an airtight container and enjoy it the next day.


For the mixed beans, we buy tins made up of red kidney beans,black-eyed beans, borlotti beans, lima beans and pea navy beans,but there are different kinds available so just use what you like.


Recipe extract from Deliciously Ella The Plant-Based Cookbook by Ella Mills, published by Hodder&Stoughton on 23rd August priced 330.00. Photographs by Nassima Rothacker © Hodder & Stoughton.

Deliciously Ella cookbook


 

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