Mexican Chili Bean Pie with Corn Bread Crust
  • Prep time: 40 minutes
  • Calories: 534
This recipe has been a customer favourite and is back by popular demand. Hearty and flavourful, it's a recipe which is unique, but not hard to prepare and tastes absolutely phenomenal. What really sets this dish apart is the cheesy cornbread dumplings you will prepare. Don't forget to share the moment #youplateit on Facebook or Instagram.
Ingredients
  • 1 Brown Onion
  • 1 Green Capsicum (small)
  • 1 Sweet Corn Cob
  • 2 Teaspoons of YPI Chili Spice Mix
  • 1 400 Gram Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
  • 2 Teaspoons of Vege Stock Concentrate
  • 1 400 Gram Pack of Mixed Beans
  • 0.66 Cups of Fine Polenta & SR Flour
  • 0.25 Cups of Tasty Cheese (grated)
  • 1 75 Gram Pack of Mixed Lettuce
  • 40 Grams of Butter (pantry)
  • 1 Egg (pantry)
  • 1 Tablespoons of Milk (pantry)
Recipe

Prepare Ingredients:

Preheat oven to 220°C. Wash the fresh produce. Remove and discard the husk and silks of the corn. Cut off the corn kernels; discarding the cobs. Medium dice onion and capsicum. Drain and rinse the mixed beans.

Start Mexican Chili:

Heat oil in a large pot over a medium-high heat; cook onion and capsicum, stirring occasionally, for about 4 minutes. Add spice mix (add as much as desired, depending on how spicy you'd like the dish to be), cook, stirring for about 1 minute or until fragrant. Add tomatoes, vege stock concentrate, about ½ cup water and the mixed beans; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce has thickened slightly. Taste and season as required.

Prepare Corn Bread:

In the meantime, place flour and polenta in a bowl and rub in butter (using your fingertips). Stir in egg, cheese, half the corn and enough milk to make a soft, sticky dough. Season with salt to taste.

Bake Pie:

Spoon bean mixture into a medium oven proof dish. (Note: Don’t forget that the corn bread will rise, so use a baking dish that will allow for that). Drop tablespoons of corn bread mixture onto the top of the bean mixture; top with remaining corn. Bake, uncover, for 15-18 minutes or until browned.

You Plate It:

Divide chili bean pie and corn bread between plates. Serve with mixed lettuce alongside. Enjoy!