Five-Bean Chilli With Corn Bread
Total Time
1 hour and 30 minutes
Prep Time
0 seconds
Cook Time
1 hour and 30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 750g canned drained tinned sweetcorn
- 450ml almond milk
- 150ml sunflower oil
- 1 tablespoon apple cider vinegar
- large handful of coriander
- 240g x canned black beans
- 2 red chillies
- 1 tablespoon flaky sea salt
- pinch of freshly ground black pepper
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Preparation
Step 1
Start by making the corn bread.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
When you are ready to serve sprinkle the chillies and spring onion over the top and enjoy with the corn bread.
Step 8
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