Texan-style Black Bean Chilli Bowl with Homemade Cornbread

Serves 4

Time 45 minutes

Ingredients

For the Black Bean Chilli

1 tbsp extra virgin olive oil

1 large onion, finely diced

3 garlic cloves, minced

1 red capsicum, diced

1 green capsicum, diced

2 medium carrots, diced

1 tbsp smoked paprika

1 tbsp ground cumin

1 tsp chilli powder (adjust for heat preference)

1 tsp dried oregano

1 tsp cocoa powder

1 can (400g) diced tomatoes

1 cup vegetable stock 

2 cans (400g each) black beans, drained and rinsed

1 ear of corn, kernels cut off (or ½ cup frozen corn)

1 tsp apple cider vinegar or lime juice

Fresh coriander and diced avocado, for garnish

For the Whole-Grain Cornbread

1 cup fine or medium-grind cornmeal

1 cup wholemeal flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk (for vegan you can swap this for plant-based milk and add 1 tbsp apple cider vinegar - but buttermilk makes it tastier)

¼ cup honey or maple syrup

2 tbsp extra virgin olive oil

1 small jalapeño, diced (optional)

½ cup fresh or frozen corn kernels

Method

Heat the extra virgin olive oil in a large pot over medium heat. Sauté the onion, garlic, and carrots for 5-7 minutes until softened.

Add the red and green capsicums and cook for another 3-4 minutes. Stir in the smoked paprika, cumin, chilli powder, oregano, and cocoa powder, cooking for 1 minute to toast the spices.

Add the diced tomatoes, black beans, vegetable stock, and corn kernels. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until thickened.

Stir in the apple cider vinegar or lime juice, then taste and adjust the seasoning.

Preheat the oven to 200°C and lightly grease a 9-inch square or round baking dish.

In a large mixing bowl, whisk together the cornmeal, wholemeal flour, baking powder, baking soda, and salt. In a separate bowl whisk together the buttermilk, honey or maple syrup and extra virgin olive oil.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced jalapeño and corn kernels.

Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Let cool slightly before slicing.

Ladle the black bean chilli into bowls. Garnish with fresh coriander and diced avocado. Serve with warm cornbread on the side. Drizzle or dip in extra virgin olive oil for extra deliciousness!