Bean Chilli with Corn bread

Servings: Serves: 4

Nutritional Information:

Chilli per serving (357g) Calories 301, Fat 5.5g, Saturates 0.6g, Carbohydrate 49g, Sugars 8.3g, Fibre 12g, Protein 17g, Salt 0.83g

Corn bread per piece (195g) Calories 394, Fat 19g, Saturates 1.5g, Carbohydrate 50g, Sugars 7.2g, Fibre 3g, Protein 8g, Salt 2.5g



Chilli: Soya Free, Gluten Free and Nut Free

Corn bread: Nut Free


For the corn bread

750g (3 cups)

Dry ingredients

Wet ingredients

450ml (1 7/8 cup)
150ml (scant 2/3 cup)

For the five-bean chilli



Start by making the corn bread. Preheat the oven to 200°C/400°F/Gas 6. 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, add the remaining whole sweetcorn kernels and mix together.


Place all the dry ingredients in a bowl and stir. Combine the wet ingredients
in a separate bowl before adding to the dry ingredients and mixing until well combined. Then add the sweetcorn and give it all one final mix.


Pour the mix 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 minutes to cook through. Once cool, slice into ten pieces.


Meanwhile, prepare the chilli. In a large saucepan over a medium heat, heat the oil, and fry the onion, celery and garlic until soft.


Add the salt, paprika, cumin and tomato purée, and cook for another 5 mins. Add the beans, tomatoes, and water, and season. Simmer until cooked through and thickened. When ready, serve with the cornbread.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased