Four-bean chilli pie with cornbread crust
Dec 31, 2010 1:00pm- 1 hr cooking
- Serves 6
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Ingredients
Four-bean chilli pie with cornbread crust
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 1 medium green capsicum, finely chopped
- 2 clove garlic, crushed
- 2 teaspoon mexican chilli powder
- 1 teaspoon ground cumin
- 800 gram canned diced tomatoes
- 1 1/2 cup (375 millilitres) vegetable stock
- 400 gram canned borlotti beans, rinsed, drained
- 400 gram canned black beans, rinsed, drained
- 400 gram canned red kidney beans, rinsed, drained
- 400 gram canned cannellini beans, rinsed, drained
- 1/4 cup finely chopped fresh coriander
- 3/4 cup (110 grams) self-raising flour
- 3/4 cup (125 grams) polenta
- 90 gram butter, coarsely chopped
- 1 egg, beaten lightly
- 1/3 cup (40 grams) coarsely grated cheddar cheese
- 125 gram canned corn kernels, drained
- 2 tablespoon milk, approximately
Method
Four-bean chilli pie with cornbread crust
- 1In a large saucepan, heat oil; cook onion, capsicum and garlic, stirring, until onion softens. Add chilli and cumin; cook, stirring, until fragrant. Add undrained tomatoes, stock and beans; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce has thickened slightly. Stir in coriander; season to taste.
- 2Meanwhile, preheat oven to 200°C. In a medium bowl, place flour and polenta; rub in butter. Stir in egg, cheese, corn and enough milk to make a soft, sticky dough.
- 3Spoon bean mixture into 2-litre (8-cup) ovenproof dish. Drop level tablespoons of corn mixture on top of bean mixture. Bake, uncovered, about 20 minutes or until browned.
