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  • Smoky Bean Chilli with Cornbread and Crispy Bacon

Smoky Bean Chilli with Cornbread and Crispy Bacon

Smoky Bean Chilli with Cornbread and Crispy Bacon

By OcadoLife
Published on 30 January 2024
With no frying odours or splattered grease, bacon in the microwave is almost too good to be true – try it in this Smoky Bean Chilli with Cornbread and Crispy Bacon from Rosie Reynolds, author of The Short Cut Cook All In One. The bacon here works especially well teamed with this delicious chilli and cheesy cornbread. The recipe is based on using an 800W microwave at full power. Looking for more pork recipes? Look no further.
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Time and servings

25 minsTotal time
4Servings
12 minsPrep time
13 minsCooking time

Ingredients

  • 2 tbsp unsalted butter, plus extra for spreading (optional)
  • 5 tbsp plain flour
  • 5 tbsp fine cornmeal or polenta
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 2 medium eggs, lightly beaten
  • 6 tbsp natural yoghurt
  • 1 green chilli, finely chopped (optional)
  • 50g cheddar, finely grated
  • 150g soffritto mix
  • 1 garlic clove, crushed or grated
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 2 (400g) tins mixed beans, drained (splash of liquid reserved)
  • 350g passata
  • 6 rashers dry cured smoked streaky bacon
  • 4 tbsp soured cream (optional)
  • 1 handful coriander, leaves picked (optional)
  • 2 salad onions, chopped (optional)

Method

  • Step 1

    For the cornbread, put 1 tbsp butter into each of 2 large mugs (preferably straight-sided). Microwave for 20 secs or until melted. Carefully swirl the butter around in the mugs so it greases the sides, then tip the excess out into a mixing bowl. Set the mugs aside.

  • Step 2

    Add the plain flour, fine cornmeal or polenta, baking powder, caster sugar, eggs, natural yoghurt, green chilli, if using, and cheddar to the bowl, reserving a little of the grated cheese. Season well, then stir until combined.

  • Step 3

    Divide the mixture equally between the 2 mugs and sprinkle over the remaining cheese. Microwave them separately for 1½-2 mins or until risen and springy. Run a knife around the edge of the cornbread to loosen; turn out onto a wire rack to cool.

  • Step 4

    For the chilli, put the soffritto, garlic, spices, oregano and oil into a large microwave-safe bowl. Cook for 3 mins, stirring halfway.

  • Step 5

    Add the beans (and a splash of liquid), passata and seasoning to the bowl; stir well. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape), and cook for 5 mins, stirring halfway. Leave to stand while you cook the bacon.

  • Step 6

    Put 2 sheets of kitchen towel on a microwave-safe plate and lay the bacon in a single layer. Cover with another sheet of kitchen towel. Microwave for 1 min, then check to see if it’s crisp and starting to curl. If not, continue cooking in 20-sec bursts, being careful not to burn it. Break into shards.

  • Step 7

    Uncover the chilli (open it away from you to avoid the steam) and ladle into bowls. Top with a spoon of soured cream, the coriander and salad onions (if using), and the bacon. Serve with the cornbread, buttered if you like, for scooping. Leftover chilli will keep covered and chilled for 3 days. The cornbread is best eaten on the day of cooking.