Please wait, the site is loading...
Serves: 6
Prep time: 40 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Tamsin Burnett-Hall
Pack in three of your five-a-day with this comforting winter warmer
Serves: 6
Prep time: 40 mins
Total time:
Rate this recipe
See more recipes
Mains Vegetarian Make ahead Vegetables Weekend Healthy Autumn Winter Comfort Mexican Under 600 calories Batch cooking
Nutritional information (per serving)
Calories
453Kcal
Fat
11gr
Saturates
4gr
Carbs
63gr
Sugars
15gr
Protein
20gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Rate this recipe
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1 large or 2 medium courgettes, diced
- 3 mixed peppers, deseeded and chopped
- 3 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chipotle chilli flakes or 1 tsp chipotle chilli paste
- 1 tbsp cocoa powder
- 2 x 400g tins chopped tomatoes
- 300ml vegetable stock
- 120g dried apricots, chopped
- 2 x 400g tins mixed pulses in water, rinsed and drained
For the cornbread dumplings
- 150g polenta or cornmeal
- 150g self-raising flour
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 65g mature cheese, grated
- 2 tbsp chopped coriander, plus extra to serve
- 300ml low-fat natural yogurt, plus extra to serve, optional
- 125g sweetcorn, drained or defrosted
- 2-3 tbsp skimmed milk, optional
Step by step
Get ahead
The bean chilli can be made ahead and kept in the fridge for 3-4 days, or frozen. Add a little water and reheat before adding the cornbread dumplings.
- To make the chilli, heat the oil in an ovenproof casserole. Cook the onion and celery with a pinch of salt for 5 minutes over a medium heat until starting to soften. Add the courgettes and peppers and cook for another 5 minutes, stirring occasionally, until starting to colour.
- Add the garlic, spices and cocoa and stir for 1-2 minutes until fragrant, then add the chopped tomatoes, stock, apricots and pulses. Bring to a simmer and cook for 15-20 minutes. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6.
- For the cornbread dumplings, combine the polenta, flour, bicarb and salt in a mixing bowl and stir in 40g of the cheese, the coriander and some freshly ground black pepper. When the chilli is ready, stir the yogurt and sweetcorn into the dry ingredients to make a slightly sticky dough – if it seems too dry, add a little milk. Drop rough spoonfuls on top of the chilli, scatter with the rest of the cheese and transfer to the oven. Bake uncovered for 20 minutes, or until the topping is cooked through and crusty. Drizzle with yogurt to serve if you wish, and scatter with the extra coriander.
