Four Bean Chilli Pie With Cornbread Crust

• 1 tbsp olive oil
• 1 None medium onion, finely chopped
• 1 None medium green pepper, finely chopped
• 2 cloves garlic, minced
• 2 tsp Mexican chili powder
• 1 tsp ground cumin
• 2 (13.5 oz) cans chopped tomatoes
• 1 2/3 cups vegetable stock
• 1 (13.5 oz) canned borlotti beans, drained, rinsed
• 1 (13.5 oz) canned black beans, drained, rinsed
• 1 (13.5 oz) canned red kidney beans, drained, rinsed
• 1 (13.5 oz) canned cannellini beans, drained, rinsed
• 2 tbsp finely chopped fresh cilantro leaves
• 3/4 cup self-rising flour
• 3/4 cup polenta
• 7 tbsp butter, chopped
• 1 None large egg, lightly beaten
• 1/3 cup grated Cheddar cheese
• 3/4 cup canned sweet corn
• 2 tbsp milk, approximately

1. Heat oil in a large saucepan over medium heat. Sweat onion, pepper and garlic, stirring, until onion has softened. Add spices and cook, stirring, until fragrant. Add tomatoes, stock and beans. Bring to a boil then reduce heat and simmer for 15 mins, or until sauce has thickened slightly. Stir in cilantro and season to taste.
2. Meanwhile, preheat oven to 400u0b0F. For the cornbread, combine flour and polenta in a bowl. Cut in butter until mixture resembles coarse breadcrumbs. Stir in egg, cheese, corn and enough milk to make a soft, sticky dough.
3. Transfer bean mixture to a large baking dish. Drop level tablespoons of corn mixture on top. Bake for 20 mins, or until browned.

olive oil, onion, green pepper, garlic, chili powder, ground cumin, tomatoes, vegetable stock, borlotti beans, black beans, kidney beans, cannellini beans, cilantro, flour, polenta, butter, egg, cheddar cheese, sweet corn, milk

Taken from recipes-plus.com/api/v2.0/recipes/35353 (may not work)