Chilli Bean Soup With Corn Bread

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 roasted red capsicums
• 2 small red chilies, seeded, chopped
• 900 ml vegetable stock
• 700 ml tomato passata
• 2 tablespoons sun-dried tomato paste
• 415 g red kidney beans, drained, washed
• sour cream, to serve
• coriander, to serve
• 150 g self-raising flour
• 175 g instant polenta
• 100 g goat's cheese, crumbled
• 310 g creamed corn
• 2 red chilies, seeded, diced
• 1 tablespoon coriander, chopped
• 1 tablespoon honey
• 175 ml buttermilk
• 50 g butter, melted

1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft.
2. Add garlic, capsicum, chilli and cook for 1 minute.
3. Add stock, passata, tomato paste and kidney beans.
4. Stir to combine.
5. Bring to the boil, then reduce heat to a simmer for 25 minutes.
6. Set aside to cool slightly, then blend in batches.
7. Preheat the oven to 180C.
8. To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
9. Stir to combine and transfer to a greased 20cm spring-form pan.
10. Bake for 30 minutes.
11. Swirl sour cream into soup and garnish with coriander.
12. Serve with corn bread.

olive oil, onion, garlic, red chilies, tomato passata, tomato paste, red kidney beans, sour cream, coriander, flour, polenta, corn, red chilies, coriander, honey, buttermilk, butter

Taken from www.food.com/recipe/chilli-bean-soup-with-corn-bread-287440 (may not work)