The Recipe. Red kidney, borlotti and cannellini beans slow cooked in a rich tomato and jalapeño sauce. Served up with cornbread wedges and cooled down with zesty limed up Philadelphia Original.
Why Philly?! Due to the high fat content of Philadelphia Original it can withstand the heat without separating. Providing a creamy texture through hot holding.
Recipe – Serves 4
Cooking Time – 30 minutes
Preparation Time – 10 minutes
Three Bean Chilli
1tsp Olive Oil
1 Diced White Onion
2 Cloves of Garlic
2 Diced, Deseeded Jalapeños
1tsp Aleppo Chill Flakes (Alternative Chilli Powder)
2tsp Chipotle Chilli Paste
1 Drained Can of Red Kidney Beans
1 Drained Can of Borlotti Beans
1 Drained Can of Cannellini Beans
1 Can of Chopped Tomatoes (400g)
200ml Cold Water
20g Dark Chocolate
1 Cinnamon Stick
½tsp Salt
½tsp Ground Black Pepper
Cornbread Wedges
Zesty Philadelphia
50g Philadelphia Original
1tsp Lime Juice
½ Lime Zest
Method
1. In a large saucepan on a medium heat fry off the oil, onions, garlic and jalapeños. This should take approximately 5 minutes for the ingredients to soften and start to caramelise.
2. Add to the saucepan the Aleppo chilli flakes/ chilli powder and chipotle chilli paste.
3. Once mixed thoroughly, finally add the remaining ingredients and simmer for 20 minutes.
4. Whilst the chilli is simmering, combine the Philadelphia Original, lime juice and zest.
5. Serve with two wedges of cornbread and 3 bean chilli on the side, topped with 2 teaspoons of zesty Philadelphia. Optional to also serve with two jalapeño slices and a sprinkle of chopped coriander.
ALLERGENS: GLUTEN (WHEAT), MILK
Cornbread Wedges
Recipe – Serves 12 Wedges (6 Portions)
Cooking Time – 30 minutes
Preparation Time – 15 minutes
Recipe
50g Unsalted Butter
1 Diced Red Onion
1 Diced, Deseeded Jalapeño
230g Fine Cornmeal
150g Plain Flour
2tsp Baking Powder
1tbsp Caster Sugar
600ml Buttermilk
2 Eggs
Method
1. Pre-heat the oven to 210°C. Grease a cake tin with unsalted butter – top tip – this prevents the cornbread from sticking.
2. In a saucepan on a low heat melt the butter. Once melted, add the red onion and jalapeño. Cook for approximately 5 minutes until soft.
3. Once cooked, transfer to a large bowl along with the remaining ingredients and whisk until thoroughly mixed together.
4. Place the batter into the cake tin and bake for approximately 25-30 minutes.
5. Check the cornbread is baked by placing a knife in the center and it should come out clean. If the cornbread begins to brown too much through cooking cover with tin foil.
6. 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 cooling on a wire rack.
7. Once cooled, cut into 12 wedges – top tip – serve warmed, via in the oven/microwave, and then apply a layer of butter!