Comforting Beef, Pork & Bean Chilli
with Homemade Cheesy Cornbread & Avocado
- Gluten
- Wheat
- Milk
- Eggs
- Pecan
- Cashew
- Peanuts
- Milk
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
- Sesame
- Soy
- Almond
- May contain traces of allergens
- Wheat
- Gluten
Beef and pork mince get simmered with garlic, red onion and red kidney beans in a smokey Mexican Fiesta-spiced passata sauce, for a hearty, warming chilli. Serve alongside a homemade golden cheesy cornbread studded with sweetcorn and a scoop of fresh avocado for a cooling finish.
Ingredients
1 tin
Sweetcorn
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1 packet
polenta
(May be present: Milk, Soy, Wheat, Gluten)
1
Cheddar Cheese
(Contains: Milk)
2
Garlic
½
Red Onion
1
Avocado
1 packet
Red Kidney Beans
250 g
Beef & Pork Mince
1 sachet
Mexican Fiesta Spice Blend
1
Passata
Not included in your delivery
1 drizzle
olive oil
80 g
butter
(Contains: Milk)
2 piece
egg
(Contains: Eggs)
1 cup
milk
(Contains: Milk)
1 drizzle
vinegar (white wine or rice wine)
½ tsp
salt
1 cup
water
Nutrition
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Grease a loaf tin.
• Drain sweetcorn (see ingredients).
• In a medium microwave-safe bowl, microwave
the butter in 10 second bursts, until melted.
Add the egg, milk and a drizzle of vinegar, then
whisk until well combined.
• In a large mixing bowl, combine basic
sponge mix (see ingredients), polenta (see
ingredients) and the salt.
• To the bowl with the dry mixture, add the milk
mixture, Cheddar cheese and sweetcorn. Mix
until well combined.
• Pour cornbread batter into greased loaf tin.
Bake for 30-35 minutes or until firm to touch.
• Set aside to cool slightly in the tin before turning
out onto a rack to finish cooling.
TIP: To check if the cornbread is done, stick a knife
or skewer in the centre and it should come out clean.
• Meanwhile, finely chop garlic and onion (see
ingredients). Slice avocado in half, then scoop
out flesh and roughly chop.
• Drain and rinse red kidney beans.
• In a small bowl, combine avocado with a drizzle
of olive oil and vinegar. Season with salt.
• Heat a large frying pan over high heat.
• Cook beef & pork mince (no need for oil!) and
onion, breaking up mince with a spoon, until just
browned, 3-4 minutes.
• Add kidney beans and cook until tender,
3-4 minutes.
• SPICY! This spice blend is hot! Add less if you’re
sensitive to heat. Reduce heat to medium-low.
Add garlic and Mexican Fiesta spice blend and
cook until fragrant, 1-2 minutes.
• Stir through passata and the water, then cover
with a lid. Cook until kidney beans are soft,
6-8 minutes.
• Season to taste with salt and pepper.
• Slice cornbread.
• Divide comforting beef, pork and bean chilli
between bowls. Top with avocado.
• Serve with homemade cheesy cornbread. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Ease of prep: One reviewer noted the cornbread step can be a surprise if you're not expecting it, but it's very manageable once you get started.
- Suggestions: Consider doubling the cornbread batter if you'd like to use up all the ingredients and have extra to serve alongside the chilli.
