Veggie chilli with cornbread

a lighter, meat-free version of a family fave

SERVES 6 PREP 10 MINS COOK 30 MINS

FOR THE CORNBREAD (makes 12 pieces) ✱ 250g fine cornmeal ✱ 100g plain flour ✱ 1/2 tsp baking powder ✱ 375ml milk ✱ 50g butter, melted ✱ 1tsp English mustard powder ✱ 2 medium eggs, beaten ✱ 3 spring onions, sliced ✱ 200g Cheddar cheese, grated ✱ 1 red chilli, finely chopped FOR THE CHILLI ✱ 3tbsp olive oil ✱ 2 red onions, chopped ✱ 3 pack of mixed peppers,

deseeded and chopped ✱ 2 courgettes, chopped ✱ 1 large aubergine, chopped ✱ 5tsp Cajun spice mix ✱ 2 x 400g cans cherry tomatoes ✱ 400g can red kidney beans,

drained and rinsed ✱ 250g bag baby spinach leaves

to make the cornbread, heat the oven to 190c, gas 5. grease a 20x28cm baking tin and line with baking paper. in a bowl, mix together the cornmeal, flour, baking powder, milk, melted butter, eggs, spring onions and three-quarters of the cheese. pour into the tin and sprinkle over the remaining cheese and chilli. bake for 25-30 mins until golden. 2 meanwhile, heat the oil in a large pan. add onions, peppers, courgettes, aubergine and spice mix and cook for 10 mins, stirring occasionally, until softened. 3 add the cherry tomatoes and their juice and the red kidney beans and simmer for 15 mins. 4 season and stir in the spinach until just wilted. cut the cornbread into 12 pieces and serve with the chilli. Per serving (chilli and 1 piece of cornbread): 438 cals, 19g fat (7.5g saturated), 42g carbohydrates