Comforting Chorizo & Bean Chilli

Name: Comforting Chorizo & Bean Chilli with Homemade Cheesy Cornbread & Avocado
Total time: 35 min
Yield: 2
Cuisine: Tex-Mex
Ingredients: 1 tin Sweetcorn; 1 packet Basic Sponge Mix; 1 packet polenta; 1 Cheddar Cheese; 2 Garlic; ½ Red Onion; 1 Avocado; 1 packet Red Kidney Beans; 200 g Mild Chorizo; 1 sachet Mexican Fiesta Spice Blend; 1 Passata; 1 drizzle olive oil; 80 g butter; 2 piece egg; 1 cup milk; 1 drizzle vinegar (white wine or rice wine); ½ tsp salt; 1 cup water

with Homemade Cheesy Cornbread & Avocado

Abigail D'SouzaUpdated on September 03, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

1800 kcal

Protein

:

69.6g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

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

Chorizo 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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

200 g

Mild Chorizo

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

Energy (kJ)7520 kJ

Calories1800 kcal

Fat109 g

of which saturates43.2 g

Carbohydrate152 g

of which sugars20.4 g

Dietary Fibre21.7 g

Protein69.6 g

Sodium3930 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

1

Preheat oven to 200°C/180°C fan-forced. Grease a loaf tin.
Drain sweetcorn.
In a medium heatproof bowl, microwave the butter in 10 second bursts, until melted. Add the eggs, milk and a drizzle of vinegar, whisking until well combined.
In a large mixing bowl, combine basic sponge mix, polenta and the salt.
To the bowl with the dry mixture, add the wet mixture, Cheddar cheese and sweetcorn, and mix until well combined.

2

Pour cornbread batter into tin. Bake for 30-35 minutes or until firm to touch.
Set aside to cool slightly in 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.

3

Meanwhile, finely chop garlic and onion.
Slice avocado in half, scoop out flesh and roughly chop.
Cut mild chorizo into 1cm chunks.
Drain and rinse red kidney beans.
In a small bowl, combine avocado with a drizzle of olive oil, vinegar and a pinch of salt.

4

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and onion, and cook until browned, 4-5 minutes.
Add kidney beans and cook until tender, 3-4 minutes.

5

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 beans are soft, 6-8 minutes. Season to taste.