Three Bean Chilli & Cornbread
Ingredients
Three Bean Chilli
2 Tbsp olive oil
1 large onion, chopped
10g garlic, minced
2 jalapenos, de-seeded and diced
3 Tbsp chilli powder
1 Tbsp chipotle powder
1 Tsp chili flakes
1 tin chopped tomatoes
250g Akila Black Beans, cooked
250g Akila Red Speckled Beans, cooked
250g Akila Carioca Beans, cooked
1 Tbsp cocoa powder
1½ cups vegetable stock
Salt and pepper to taste
Sweetcorn Bread
1 cup flour
1 cup polenta
⅔ cup white sugar
3½ tsp baking powder
1 tsp salt
1 cup milk
⅓ cup vegetable oil
1 large egg
Method
01
Heat the oil in a large pot and sauté the onion for 5 min then add the garlic, jalapenos, chilli powder, chipotle powder, and chili flakes and cook until fragrant.
02
Add the tin of chopped tomatoes, beans, cocoa powder, and vegetable stock, and stir.
03
Bring to a boil, then reduce the heat and cover, simmer for 20-25 minutes, stirring occasionally, add more water if the mixture becomes too thick.
04
Season with salt and pepper, stir, remove from heat and allow to rest for 5 minutes before serving.
05
While the beans are cooking, prepare your cornbread.
06
Prepare and line a square cake tray
07
Whisk flour, polenta, sugar, baking powder and salt together in a bowl.
08
Add milk, vegetable oil, and egg and whisk to combine
09
Pour your batter into the prepared cake tray and bake for 20-25 minutes or until a skewer inserted in comes out clean.
10
Cool on a rack and cut as desired to serve with the three bean chilli.