Name: Skillet chilli with cornbread topping
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 3 clove garlic, minced; 1 large carrot, peeled and chopped in small pieces; 1/2 red capsicum, chopped; 1/2 green capsicum, chopped; 2 celery stalks, chopped; 1 1/2 cup mushrooms, sliced; 1 teaspoon ground chilli; 1/2 tablespoon ground cumin; 1/2 teaspoon dried oregano; 2 cup Campbell's Real Vegetable Stock; 1/2 cup tomato paste; 1 400g can chilli beans in sauce; 1/2 can whole kernel corn, drained - optional; Cornbread cobbler topping; 1 cup self-raising flour; 2/3 cup cornmeal or instant polenta; 80 gram butter; 200 millilitre milk soured with a drop of lemon juice; a pinch of salt

Skillet chilli with cornbread topping

Flavoursome skillet chilli is very simple to get your Mexican fix! Top it with cornbread topping for extra goodness.

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Serves 6

Prep

10M

Cook

45M

Total

55M

Ingredients

1 tablespoon vegetable oil

1 large onion, chopped

3 clove garlic, minced

1 large carrot, peeled and chopped in small pieces

1/2 red capsicum, chopped

1/2 green capsicum, chopped

2 celery stalks, chopped

1 1/2 cup mushrooms, sliced

1 teaspoon ground chilli

1/2 tablespoon ground cumin

1/2 teaspoon dried oregano

2 cup Campbell’s Real Vegetable Stock

1/2 cup tomato paste

1 400g can chilli beans in sauce

1/2 can whole kernel corn, drained – optional

Cornbread cobbler topping

1 cup self-raising flour

2/3 cup cornmeal or instant polenta

80 gram butter

200 millilitre milk soured with a drop of lemon juice

a pinch of salt

Method

1.Heat the oil in a large skillet or oven proof pan. Add the onion, garlic, carrot and capsicums and cook gently until tender.

2.Stir in the mushrooms, and cook for 3-5 minutes until soft then add the chili, cumin and oregano.

3.Stir in the stock, tomato paste, chilli beans in sauce and corn if using.

4.Bring to a simmer, cover, and cook gently for 20 minutes, stirring occasionally. Preheat oven to 200°C.

5.Make the topping. Pulse the flour, corn meal and butter with a pinch of salt in a processor. Add sufficient milk to make a soft dough. Form into 7-8 balls and arrange around the edge of the dish leaving the centre open. Bake in preheated oven 20 minutes or until risen and cooked.

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Ingredients

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