Chilli Bean Soup With Corn Bread

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 roasted red capsicums
• 2 small red chilies, seeded, chopped
• 900 ml vegetable stock
• 700 ml tomato passata
• 2 tablespoons sun-dried tomato paste
• 415 g red kidney beans, drained, washed
• sour cream, to serve
• coriander, to serve
• 150 g self-raising flour
• 175 g instant polenta
• 100 g goat's cheese, crumbled
• 310 g creamed corn
• 2 red chilies, seeded, diced
• 1 tablespoon coriander, chopped
• 1 tablespoon honey
• 175 ml buttermilk
• 50 g butter, melted

Recipe

• 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.
• 2 add stock, passata, tomato paste and kidney beans. stir to combine.
• 3 bring to the boil, then reduce heat to a simmer for 25 minutes. set aside to cool slightly, then blend in batches.
• 4 preheat the oven to 180°c.
• 5 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.
• 6 stir to combine and transfer to a greased 20cm spring-form pan. bake for 30 minutes.
• 7 swirl sour cream into soup and garnish with coriander. serve with corn bread.