One-pot chilli with a polenta cobbler crust recipe | delicious. magazine

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 tsp each ground cumin, ground cinnamon and chilli flakes
• 1 green chilli, diced
• 500g beef mince
• 1 tbsp sun-dried tomato paste
• 400g tin chopped tomatoes
• 500ml beef stock, hot
• 180g tin kidney beans, drained and rinsed
• Large bunch of fresh coriander, roughly chopped
• For the cobbler topping
• 100g quick-cook polenta
• 200g plain flour
• 1 tbsp baking powder
• ½ tsp salt
• 100g finely grated Cheddar
• 1 medium free-range egg
• 200ml milk