Chilli bean soup with corn bread

Yummy Chilli bean soup with corn bread Recipe

Take soups from starters to the main event with this top recipe. It’s hearty, tasty and budget-friendly, too.
Chilli bean soup with corn bread
Prep Time : 0:20 | Cook Time : 1:00 | Total Time : 1:20 | Serving : 6 person.


  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 3 garlic cloves, chopped

  • 2 roasted capsicums*

  • 2 small red chillies, seeded, chopped

  • 900ml Massel vegetable liquid stock

  • 700ml tomato passata

  • 2 tablespoons sun-dried tomato paste

  • 415g can red kidney beans, drained, washed

  • Sour cream, to serve

  • 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


  • Step 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.

  • Step 2

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

  • Step 3

    Preheat the oven to 180°C.

  • Step 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.

  • Step 5

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

  • Step 6

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

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