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A hearty chilli con carne served with our delicious corn bread is perfect for a casual get-together.
Serves: 4-6
  • 2 tbsp auzure Canola Oil
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 800g lean beef mince
  • 2 tbsp tomato paste
  • 400g can diced tomatoes
  • 1 cup beef stock
  • 30g packet taco spice mix
  • 400g can red kidney beans, drained, rinsed
  • ½ cup fresh coriander leaves
For the cornbread:
  • ½ cup coarse polenta
  • 1 cup The Healthy Baker fibre-enriched Self Raising Flour
  • 1 tbsp caster sugar
  • ½ tsp sea salt
  • 3 Tablespoons auzure Canola Oil
  • 3 eggs
  • 310g can creamed corn
  • ½ cup milk
  1. Heat half the auzure Canola Oil in a large heavy based saucepan. Add the onion and capsicums and cook over a low heat for 5 minutes or until softened.
  2. Heat the remaining auzure Canola Oil in a large non-stick frying pan and brown the beef over high heat in two batches.
  3. Transfer the beef into the onion mixture as each batch is cooked.
  4. Add tomato paste, tomatoes, beef stock and taco seasoning to saucepan.
  5. Bring to the boil, reduce heat, cover, and simmer for 1 hour or until tender.
  6. Add red kidney beans for the last 15 minutes of cooking.
  7. While the chilli is cooking, prepare the cornbread.
  8. Preheat the oven to 180°C. Apply auzure Canola Oil on a 23cm x 23cm square cake tin and line with baking paper.
  9. Combine polenta, flour, sugar, salt, auzure Canola Oil and eggs in a large bowl.
  10. Stir in creamed corn and milk.
  11. Spoon into prepared tin and bake for 30 minutes or until cooked when tested with a skewer.
  12. Serve chilli scattered with coriander and accompanied with cornbread.

Chilli con carne with corn bread - auzure Canola Oil