Chilli Con Veggie with Corn Bread
We're here with another 'throw it all in' recipe! Paired with the corn bread, this Chilli Con Veggie is flavourful and comforting. The corn bread is a tried and tested recipe from Kate Walsh's 'Real Food Projects' recipe book.
Corn Bread ingredients:
- 125g butter
- 185mL milk
- 1 egg
- 180g polenta
- 75g white granulated sugar or 2 tbsp honey
- 150g plain flour
- 1/2 tsp sea salt
- 1/2 tsp bicarb soda
- 2 eschallots, finely chopped
- 2 Capsicums, seeds removed and diced
- 1 medium Sweet Potato (approx. 500g), diced into 1 cm cubes
- 1 1/2 cups (approx 200g) Whole Red Lentils (or whatever legumes you've got)
- 1 Hot Chilli, sliced
- 500g diced fresh tomatoes
- 3 cups of water or veggie stock*
- 1 garlic clove, crushed
- 1 red onion, diced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 bunch of fresh coriander - garnish (or parsley for those who are ambivalent towards coriander)
- Salt & Pepper (to taste)
- 1 tbsp olive oil
- 1 tbsp vinegar
- Symons Organic Parmesan - garnish
*If you are using canned legumes, you will only need half this amount (1 1/2 cups)
Corn Bread Instructions:
- Preheat oven to 180°C
- Liberally grease a 20cm square baking tin with butter
- Melt the remaining butter in a small saucepan, then remove from heat and let cool for a few minutes. Whisk the milk and egg in a bowl, then stir in the cooled melted butter.
- In a separate bowl, mix together the polenta, sugar, flour, salt, bicarb and eschallots until well blended.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Don't have a heavy hand when mixing, it will make the cornbread tough; it's okay if the batter is a little lumpy.
- Pour the batter into the baking tin. Bake for 30 - 35 minutes, or until the top is nicely golden and a toothpick inserted in the centre comes out clean. A few cracks will appear on the surface, which is fine. In the meantime - start preparing your chilli!
- Serve sprinkled with extra eschallots if desired.
- Take a large pot, put over medium heat and add in the olive oil. Then add in your onion and sauté for 2 - 4 minutes. After this, throw in everything else except your garnishes.
- Leave the mixture to simmer for 15 - 20 minutes. The water and vinegar help to breakdown the tomatoes to a nice, saucy consistency. Stir occasionally and if you find the mix reduces too quickly, and your chilli is sticking the bottom, add 1/2 cup of water as necessary.
- After 20 minutes, taste test a piece of sweet potato to make sure they are cooked all the way through. If not, leave for another 10 minutes and add a splash of water if needed.
- Serve as side to the corn bread, with shaves of parmesan and coriander or parsley garnish.
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