Chilli with Avo Cornbread Topping


Serves 6-8

For the chilli:
1 onion, chopped
1/2 red pepper, diced
1/2 yellow pepper, diced
2 garlic cloves, chopped
500g mince
1 Tbs ground cumin
1 Tbs ground coriander

For the cornbread:
1 avocado, mashed
1 cup creamed corn
1 Large egg
2 Tbs oil
1 cup Amasi or buttermilk
1 Tbs sugar
2 cups Cake flour
2 tsp baking powder
Pinch salt
1 Tbs paprika
1/2 tsp chilli flakes
1 tin kidney beans, drained
300ml stock
Salt and pepper to taste


Sauté onions, peppers and garlic in oil until softened.

Add mince, then sauté until browned, add spices and stir well.

Add beans and stock then leave to simmer for 15-20 minutes.

Season to taste.

Preheat oven to 180c.

In a bowl, combine the mashed avocado, corn, egg, oil, Amasi and sugar, then stir well to combine.

Add the flour, baking powder and salt then mix until just combined.

Transfer chilli into an oven dish, then spoon cornbread mixture on top and spread to cover.

Bake in the preheated oven for 45- 50 minutes or until the cornbread is golden and cooked through.

Serve with extra sliced Avo and a dollop of sour cream