Skillet chilli with cornbread topping

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

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

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

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

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.