Four-Bean Chilli Pie with Cornbread Crust

Name: Four-Bean Chilli Pie with Cornbread Crust
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 1 medium green capsicum, finely chopped; 2 cloves garlic, crushed; 2 teaspoons mexican chilli powder; 1 teaspoon ground cumin; 800 grams canned diced tomatoes; 1 1/2 cup (375 millilitres) vegetable stock; 400 grams canned borlotti beans, rinsed, drained; 400 grams canned black beans, rinsed, drained; 400 grams canned red kidney beans, rinsed, drained; 400 grams canned cannellini beans, rinsed, drained; 1/4 cup finely chopped fresh coriander; 3/4 cup (110 grams) self-raising flour; 3/4 cup (125 grams) polenta; 90 grams butter, coarsely chopped; 1 egg, beaten lightly; 1/3 cup (40 grams) coarsely grated cheddar cheese; 125 grams canned corn kernels, drained; 2 tablespoons milk, approximately

www.womensweeklyfood.com.au

1.In a large saucepan, heat oil; cook onion, capsicum and garlic, stirring, until onion softens. Add chilli and cumin; cook, stirring, until fragrant.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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