Recipe: Three bean chilli

This tasty recipe, which comes courtesy of Jessica Ayling, Philadelphia professional food to go chef ambassador, also comes with corn bread wedges and zesty philly topping

Ingredients (serves 10)

Three bean chilli

• 2tsp olive oil
• 2 White Onion, Diced
• 4 cloves of garlic
• 4 jalapeños, de-seeded and diced
• 2tsp Aleppo Chilli Flakes (alternative: chilli powder)
• 4tsp chipotle chilli paste
• 2 x 400g can of red kidney beans, drained
• 2 x 400g can of borlotti beans, drained
• 2 x 400g can of cannellini beans, drained
• 2 x 400g can of chopped tomatoes
• 400ml cold water
• 40g dark chocolate
• 2 cinnamon sticks
• 1tsp ground black pepper

Cornbread wedges

• 75g unsalted butter
• 2 red onions, diced
• 2 jalapeño chillies, de-seeded and diced
• 400g fine cornmeal
• 250g plain flour
• 20g baking powder
• 2tbsp caster sugar
• 500ml buttermilk
• 3 eggs
   

Zesty Philadelphia

• 50g Philadelphia Original
• 1tsp lime juice
• ½ lime zest

Method

1. In a large saucepan on a medium heat, add the oil and fry off the onions, garlic and jalapeños. It should take approximately five minutes for the ingredients to soften and start to caramelise.
2. Add the Aleppo chilli flakes and chipotle chilli paste to the saucepan.
3. Once mixed thoroughly, finally add the remaining three bean chilli ingredients and simmer for 20 minutes.
4. To make the cornbread, pre-heat the oven to 210°C. Grease a cake tin with unsalted butter.
5. Melt the butter in a saucepan on a low heat. Once melted, add the red onion and jalapeño. Cook for approximately five minutes until soft.
6. Once cooked, transfer to a large bowl along with the remaining ingredients and whisk until thoroughly mixed together.
7. Place the batter into the cake tin and bake for approximately 25 to 30 minutes.
8. Once baked, remove from the oven and allow to cool in the tin for 15 minutes, then cool thoroughly by removing from the tin and placing on a wire rack.
9. Once cooled, cut into wedges. Top tip: serve warmed, via in the oven/microwave, and then apply a layer of butter!
10. Combine the Philadelphia Original, lime juice and zest.
11. Serve the three bean chilli with wedges of cornbread on the side, topped with two teaspoons of zesty Philadelphia. Optional to also serve with two jalapeño slices and a sprinkle of chopped coriander.

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