Difficulty: Easy

Ready in: 45 minutes

Nutritional facts (est. per serving):

914 kCal

53g fat

84g carb

37g protein

16g dietary fiber

Tools you will need:

Large pot

Bowl

Deep ovenproof dish

This BOX includes:

Brown Onion

Green Capsicum

Corn

Mexican Spice

Diced Tomatoes

Dried Basil

Garlic Paste

Vegetable Stock Cube

Red Kidney Beans

White Beans

Flour

Polenta

Cheddar Cheese

Mixed Greens

Egg

Milk

Cooking Instructions:

 

  1. Preheat oven to 220°C. Wash the fresh produce. Medium dice onion and capsicum. Drain and rinse the beans.
  2. Heat oil in a large pot over a medium-high heat; cook onion and capsicum, stirring occasionally, for about 4 minutes. Add Mexican spice, cook, stirring for about 1 minute or until fragrant. Add diced tomatoes, basil, garlic paste, vegetable stock cube, about 1½ cup water and the beans; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce has thickened slightly. Taste and season with salt and pepper as required.
  3. In the meantime, place flour and polenta in a bowl and rub in butter. Stir in egg, cheese, half the corn and milk to make a soft, sticky dough. Season with salt to taste.
  4. Spoon bean mixture into a medium oven proof dish. Drop tablespoons of corn bread mixture onto the top of the bean mixture; top with remaining corn. Bake, uncover, for 15-18 minutes or until browned.
  5. Divide chili bean pie and corn bread between plates. Serve with mixed lettuce alongside. Enjoy!

 

Mexican Chili Pie with Corn Bread

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