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What you’ll need

sunflower oil

2 tablespoon olive oil

brown onion

1 sliced brown onion

red capsicum

1 chopped red capsicum

green capsicum

1 chopped green capsicum

beef mince

800g lean beef mince

tomato paste

2 tablespoon tomato paste

tomatoes diced canned

400g tomatoes diced canned

beef stock

1 cup (250ml) beef stock

taco spice mix

30g taco spice mix

red kidney beans

400g red kidney beans, drained, rinsed


½ cup fresh coriander leaves

For the cornbread

coarse polenta

½ cup (100g) coarse polenta


1 cup (150g) The Healthy Baker Self Raising Flour

caster sugar

1 tablespoon caster sugar

sea salt

½ teaspoon sea salt

butter melted

50g butter melted


3 eggs lightly beaten


310g creamed corn


½ cup milk


Heat half the oil in a large heavy based saucepan. Add the onion and capsicums and cook over low heat for 5 minutes or until softened.


Heat the remaining oil in a large non-stick frying pan and brown the beef over high heat in two batches. Transfer to onion mixture in saucepan as each batch is cooked.


Add tomato paste, tomatoes, beef stock and taco seasoning to saucepan


Bring to the boil, reduce heat, cover, and simmer for 1 hour or until tender.


Add red kidney beans for last 15 minutes or cooking.


For the corn bread, preheat the oven to 180°C/160°C fan-forced. Spray a 23cm x 23cm square cake tin with oil and line with baking paper.


Combine polenta, flour, sugar, salt, butter and eggs in a large bowl. Stir in creamed corn and milk.


Spoon into prepared tin and bake for 30 minutes or until cooked when tested with a skewer.


Serve chilli scattered with coriander and accompanied with cornbread.