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  • Recipe Room  »  Kidney bean chilli with cornbread



    Kidney Bean Chilli:

    • 2 tablespoons olive oil
    • 1 brown onion, finely diced
    • 3 garlic cloves, sliced
    • 1 long red chilli, seeded and sliced 1 red capsicum (pepper), seeded and roughly diced
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 2 teaspoons smoked paprika
    • 2 x 400 g (14 oz) tins of chopped tomatoes
    • 2 chipotle chillies in adobo sauce, finely chopped (optional)
    • 1 x 400 g (14 oz) tin of kidney beans, rinsed and drained
    • A handful of coriander (cilantro) leaves

    Cornbread (Make 10)

    • Canola spray oil, for greasing
    • 230 g (about 81⁄4 oz/11⁄4 cups) polenta
    • 110 g (33⁄4 oz/3⁄4 cup) plain (all-purpose) flour
    • 55 g (2 oz/1⁄4 cup) caster (superfine) sugar
    • 2 teaspoons salt
    • 1 teaspoon baking powder
    • 250 ml (9 fl oz/1 cup) milk
    • 2 free-range eggs
    • 2 tablespoons melted butter or olive oil

    Kidney bean chilli with cornbread

    kidney bean chilli smal image


    Preheat the oven to 220°C (425°F/Gas 7). Use canola spray oil to grease 10 holes of a 12-hole (60ml/2fl oz/1/4 cup) muffin tin.

    Combine all the dry ingredients for the cornbread in one bowl. Put the milk, eggs and butter (or olive oil) in another bowl and whisk until combined.

    Make a well in the centre of the dry ingredients and gradually pour in the milk mixture, whisking as you go, until it’s smooth.

    Pour this batter into the greased muffin holes then transfer to the oven.

    Cook for 8–10 minutes, or until a skewer inserted in the centre of a muffin comes out clean.Turn out onto a wire rack and leave to cool.

    Heat a large heavy-based saucepan over a medium heat with the olive oil. Fry the onion for 3–5 minutes, stirring occasionally, until lightly browned.

    Add the garlic, chilli, capsicum, spices and a pinch or two of salt, to taste. Cook for 2 more minutes, stirring, until everything looks fairly dry. Add the tomatoes and chipotle (if using).

    Cook for 10 minutes, or until all of the excess liquid has evaporated and the sauce has reduced down.

    Add the kidney beans to the chilli, stir to combine and remove the pan from the heat.

    Cover and keep warm until ready to serve then roughly chop the coriander leaves, scatter them on top and serve with the cornbread, some pickled cucumbers and some guacamole (if you like).

    id eat that feature image

    Recipes and Images: I’d Eat That! by Callum Hann, published by Murdoch Books, RRP. $24.99. Photographer: Alan Benson

    Submitted by
    Callum Hann

    Tips and Tricks

    • Callum’s tip: If you want to make this meal even more special, serve it with a batch of quick pickled cucumber and the Best.Guacamole.Ever.

    • Store milk in a cool and stable environment in your fridge. If you have space, ideally this would be your top shelves rather than the fridge door, where fluctuating temperatures may shorten the lifespan of your milk.

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes

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