Easy Entrees American

Chilli bean soup with corn bread

Name: Chilli bean soup with corn bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: /american
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, chopped; 2 roasted capsicums*; 2 small red chillies, seeded, chopped; 900ml vegetable stock; 700ml tomato passata; 2 tablespoons sun-dried tomato paste; 415g can red kidney beans, drained, washed; Sour cream and coriander, to serve; 150g self-raising flour; 175g instant polenta; 100g goat's cheese, crumbled; 310g can creamed corn; 2 red chillies, seeded, diced; 1 tablespoon coriander, chopped; 1 tablespoon honey; 175ml buttermilk; 50g butter, melted

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Take soups from starters to the main event with this top recipe. It's hearty, tasty and budget-friendly, too.

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
2 roasted capsicums*
2 small red chillies, seeded, chopped
900ml vegetable stock
700ml tomato passata
2 tablespoons sun-dried tomato paste
415g can red kidney beans, drained, washed
Sour cream and coriander, to serve

Corn bread

150g self-raising flour
175g instant polenta
100g goat's cheese, crumbled
310g can creamed corn
2 red chillies, seeded, diced
1 tablespoon coriander, chopped
1 tablespoon honey
175ml buttermilk
50g butter, melted

Method

1.

Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute. Add stock, passata, tomato paste and kidney beans. Stir to combine.
2.

Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
3.

Preheat the oven to 180°C.
4.

To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
5.

Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
6.

Swirl sour cream into soup and garnish with coriander. Serve with corn bread.