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  • Veggie Chilli with Cornbread
Veggie Chilli with Cornbread

Veggie Chilli with Cornbread

    4 serving

Prep time:

Cook time:

Serves: 4

Try this comforting plant-based alternative to a traditional chilli con carne. Packed with veggies, beans and warming spices, it’s full of flavour. We’ve served this with warm, moreish cornbread, which is a great light and crumbly alternative to rice. This recipe is quick and easy to make (as well as great value) – just add all the chilli ingredients into the pot and let it do its thing!

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  • 100g plain flour
  • 200g polenta
  • 2 medium eggs
  • 300ml whole milk
  • 1 knob unsalted butter, melted, plus extra to grease the tin
  • 50g mature cheddar, grated
  • 1 tbsp oil
  • 1 onion, diced
  • 1 large carrot, diced
  • 1 pepper, diced
  • 2 garlic cloves, crushed or grated
  • 1 tbsp chilli powder
  • 1 tbsp ground cumin
  • ½ tsp ground cinnamon
  • 400g black beans in water, drained
  • 300ml vegetable stock
  • 400g Italian chopped tomatoes
  • 1 handful coriander leaves, to serve
  • 1 cup crème fraiche, to serve
  • 1 cup jalapeños, to serve


Step 1

Preheat the oven to 200°C/180°C fan/gas 6 and grease and line a 900g loaf tin. To make the cornbread, add the plain flour, polenta and a pinch of salt and pepper into a large bowl. Beat in the eggs and milk until fully combined followed by the melted butter. Stir in the cheese, if using, and pour into the prepared loaf tin. Bake for 20 mins or until golden. Leave to cool slightly, before tipping out of the tin.

Step 2

Meanwhile, heat a large saucepan or casserole dish over a medium heat, add the oil and gently cook the onion and carrot for 5 mins. Add the pepper and cook for 2 mins, followed by the garlic. Add the chilli powder, cumin and cinnamon and cook for 1 min until fragrant. Pour in the kidney beans, black beans, stock, chopped tomatoes and some seasoning, and simmer for 10 mins.

Step 3

Serve the chilli with the cornbread, coriander leaves, crème fraiche and jalapeños,if you like.

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