Chilli with corn bread

Chilli with corn bread

4.6 66 évaluations

Prép. 10min

Total 50min

4 portions

Ingrédients

Cornbread

extra virgin olive oil plus extra to grease
40 g
dried chilli flakes (optional)
1 tsp
cheddar cheese cut into pieces (2 cm)
125 g
fresh coriander leaves only
2 sprigs
cornmeal or coarse polenta
250 g
plain flour
90 g
sea salt
½ tsp
baking powder
1 tsp
bicarbonate of soda
½ tsp
ground smoked paprika
½ tsp
milk
300 g
eggs
3
frozen corn kernels (see Tips)
60 g

Chilli

brown onion (approx. 150 g), cut into halves
1
garlic clove
1
extra virgin olive oil
20 g
tomato passata
700 g
tomato paste
50 g
water
30 g
Meat stock paste (see Tips)
1 tbsp
dried chilli flakes
1 tsp
dried oregano
1 tsp
ground cinnamon
⅛ tsp
ground cumin
½ tsp
ground coriander
1 tsp
beef mince broken into pieces
700 g
canned black beans rinsed and drained
400 g
sour cream to serve
grated cheese to serve
fresh coriander leaves only, to garnish
fresh chilli thinly sliced, to garnish (optional)

Niveau

facile

Infos nut. par 1 portion

Sodium 1475.3 mg

Protides 59.8 g

Calories 4770.5 kJ / 1140.2 kcal

Lipides 69 g

Fibre 14.2 g

Graisses saturées 24.8 g

Glucides 74.8 g

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Également présenté dans

Complete meals with the Varoma bundt 17 Recettes
Australie et Nouvelle-Zélande

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