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Chilli bean soup with corn bread
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate soups to the main attraction with this delicious, filling, and wallet-friendly recipe.
Ingredients:
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 roasted capsicums*
  • 2 small red chillies, seeded, chopped
  • 900ml vegetable liquid stock
  • 700ml tomato passata
  • 44.40 gm sun-dried tomato paste
  • 415g can red kidney beans, drained, washed
  • Sour cream, to serve
  • Coriander, to serve
  • 150g self-raising flour
  • 175g instant polenta
  • 100g goat's cheese, crumbled
  • 310g can creamed corn
  • 2 red chillies, seeded, diced
  • 20.00 ml coriander, chopped
  • 28.60 gm honey
  • 175ml buttermilk
  • 50g butter, melted
Instructions:
  • In a large saucepan, heat oil and sauté onions until soft, about 2-3 minutes. Add garlic, bell peppers, and chili; cook for 1 minute. Pour in stock, passata, tomato paste, and kidney beans. Stir well to combine.
  • Bring the mixture to a gentle boil, then let it simmer for 25 minutes. Allow it to cool slightly before blending in batches.
  • Preheat the oven to 180°C for a perfectly cooked dish.
  • Combine the flour, polenta, and 1 teaspoon of salt in a mixing bowl. Add goat's cheese, corn, chili, coriander, honey, buttermilk, and butter. Season with black pepper to taste.
  • Mix until well blended and then pour the mixture into a greased 20cm spring-form pan. Bake in the oven for 30 minutes.
  • Incorporate sour cream into soup, sprinkle with fresh coriander, and enjoy with a side of corn bread.

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