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


Deep ovenproof dish

This BOX includes:

Brown Onion

Green Capsicum


Mexican Spice

Diced Tomatoes

Dried Basil

Garlic Paste

Vegetable Stock Cube

Red Kidney Beans

White Beans



Cheddar Cheese

Mixed Greens



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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