Vegetarian Chili with Cornbread

Ingredients

Quantities are for one portion.

• 50 gsweet corn kernels
• 15 mlolive oil
• 150 gcanned black beans, drained
• 1onion, diced
• 10 gfresh coriander, chopped
• 150 gcanned kidney beans, drained
• salt to taste
• 1 tspground cumin
• 1 tspchili powder
• 60 gcornbread
• 1garlic clove, minced
• 100 gcanned chopped tomatoes

Method

1. Heat the olive oil in a large pot over medium heat and sauté the diced onion and garlic until softened.
2. Stir in the chili powder and ground cumin, cooking for a minute until highly fragrant.
3. Add the chopped tomatoes, kidney beans, black beans, and sweet corn to the pot, then season with salt.
4. Bring the chili to a gentle simmer, cover, and let it cook for twenty minutes to allow the flavors to meld and thicken.
5. Ladle the hot vegetarian chili into a deep bowl and garnish with the freshly chopped coriander.
6. Serve immediately with a thick slice of warm cornbread on the side for dipping.