A delicious one-pan recipe featuring smoky chilli and a sweetcorn cornbread topping, perfect for warming up on a cold winter night. This recipe combines flavorful ingredients cooked in one pot for easy preparation.
1: Heat oil in an oven-proof pan. Fry onion, garlic, and chilli for 8-10 minutes.
2: Add smoked paprika, cumin, cayenne, and mixed herbs, and fry for 2 minutes.
3: Drain and rinse the beans. Add to the pan along with chopped tomatoes, sugar, tomato puree, a generous pinch of salt, and 180ml water. Bring to a boil, then leave to simmer for 10-15 minutes.
4: Transfer the soya milk to a jug and stir in the apple cider vinegar. Combine cornmeal, flour, baking powder, sugar, and ½ tsp salt in a mixing bowl. Pour in the soya milk and vegetable oil, and stir to combine. Add sweetcorn and stir.
5: Preheat the oven to 190°C / 356°F fan.
6: Pour the cornbread mixture over the chilli, spread it out, then bake for 30-35 minutes or until golden brown.
7: Top with coriander and vegan yoghurt to serve.
