One pot vegetable chilli with corn bread recipe

  • Serves 4
  • 20 mins to prepare and 4 hrs 40 mins to cook
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Customer recipe by Rose Tabberer
Added 86 months ago

Heat the oil in pan, add the onion and garlic and cook for a few minutes until soft. Add the tomatoes, tomato puree, and chilli powder and cook for a further minute.

Place in a slow cooker along with carrots, celery, and tomatoes. Stir in tomato puree and add drained kidney beans. Cook on medium for 4 hours until the carrots are tender.

To make the cornbread, mix the cornmeal, wholemeal flour and baking powder together, make a well in the middle, add the beaten egg and mix in.

Gradually add milk and mix to paste. Dollop this on top of the vegetable chilli mix, replace lid and cook on high for another 40 minutes until cornbread is firm on the top and golden.

Serve with a green vegetable of your choice.

Cook at Gas 5, 190° C, 170° C fan for 45 minutes, add cornbread and cook for 25 more minutes until the cornbread is firm and golden.


Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 x 400g cans chopped tomatoes
  • 1tbsp tomato puree
  • 1tsp hot chilli powder
  • 3 carrots, sliced
  • 2 celery sticks, sliced
  • 2 x 400g cans red kidney beans, drained
  • For the cornbread
  • 175g (6oz) cornmeal
  • 1tbsp wholemeal flour
  • 1tsp baking powder
  • 1 egg, beaten
  • 175ml (6 fl oz) milk

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