Chilli Bean Soup With Corn Bread Recipe

Name: Chilli Bean Soup With Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, chopped; 2 roasted red capsicums; 2 small red chilies, seeded, chopped; 900 ml vegetable stock; 700 ml tomato passata; 2 tablespoons sun-dried tomato paste; 415 g red kidney beans, drained, washed; sour cream, to serve; coriander, to serve; 150 g self-raising flour; 175 g instant polenta; 100 g goat's cheese, crumbled; 310 g creamed corn; 2 red chilies, seeded, diced; 1 tablespoon coriander, chopped; 1 tablespoon honey; 175 ml buttermilk; 50 g butter, melted

Servings: persons

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
2 roasted red capsicums
2 small red chilies, seeded, chopped
900 ml vegetable stock
700 ml tomato passata
2 tablespoons sun-dried tomato paste
415 g red kidney beans, drained, washed
sour cream, to serve
coriander, to serve
150 g self-raising flour
175 g instant polenta
100 g goat's cheese, crumbled
310 g creamed corn
2 red chilies, seeded, diced
1 tablespoon coriander, chopped
1 tablespoon honey
175 ml buttermilk
50 g butter, melted

1
Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft.
2
Add garlic, capsicum, chilli and cook for 1 minute.
3
Add stock, passata, tomato paste and kidney beans.
4
Stir to combine.
5
Bring to the boil, then reduce heat to a simmer for 25 minutes.
6
Set aside to cool slightly, then blend in batches.
7
Preheat the oven to 180C.
8
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.
9
Stir to combine and transfer to a greased 20cm spring-form pan.
10
Bake for 30 minutes.
11
Swirl sour cream into soup and garnish with coriander.
12
Serve with corn bread.

1285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 3 garlic cloves, chopped, 2 roasted red capsicums, and more.

Yes, Chilli Bean Soup With Corn Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chilli Bean Soup With Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions