“This has been one of our most requested recipes. I can’t begin to count the number of emails I’ve had asking for it, so I’m really excited to finally share it with you,” says Ella Mills of Deliciously Ella.

“Both the chilli and the cornbread are surprisingly easy to make and they taste so incredibly good! The chilli is really hearty, and I love the texture combination of the beans in the chilli and the crispy crust of the golden cornbread.”

 Five-bean chilli and cornbread
(Nassima Rothacker/Hodder&Stoughton/PA)
Five-bean chilli and cornbread
Print Recipe
Nutrition Facts
Five-bean chilli and cornbread
Amount Per Serving
Calories 872 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Sodium 1556mg68%
Potassium 1993mg57%
Carbohydrates 146g49%
Fiber 25g104%
Sugar 16g18%
Protein 33g66%
Vitamin A 1156IU23%
Vitamin C 99mg120%
Calcium 286mg29%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

Five-bean chilli and cornbread

Ultimate plant-based comfort food.
Cook Time55 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 872kcal
Author: Ella Mills


For the corn bread:

  • 750 g drained tinned sweetcorn
  • 450 ml almond milk
  • 150 ml sunflower, rapeseed or vegetable oil
  • 1 tbsp apple cider vinegar
  • 25 g coriander chopped
  • 400 g tinned black beans drained and rinsed
  • 2 red chillies deseeded and finely chopped
  • 1 tbsp sea salt flakes
  • Pinch of pepper

For the dry ingredients:

  • 60 g plain flour (we use a gluten-free one)
  • 30 g rice flour
  • 400 g polenta
  • 1 tbsp cornflour
  • 1 tbsp baking powder
  • 2 tsp bicarbonate of soda

For the chilli:

  • Olive oil
  • 1 onion chopped
  • 1 celery stalk finely chopped
  • 2 garlic cloves chopped
  • 1 red chilli deseeded and chopped
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 tbsp tomato puree
  • 800 g tinned mixed beans
  • 400 g tinned tomatoes
  • 1 tbsp maple syrup

To serve:

  • 2 red chillies sliced
  • Handful of sliced spring onions


  • Start by making the cornbread. Preheat the oven to 200°C (fan 180°C). Line a deep 35 x 25cm baking tin with baking parchment. Place three-quarters of the sweetcorn in a food processor and pulse until smooth. Once smooth, mix together with the rest of the whole sweetcorn kernels.
  • Place all the dry ingredients in a large mixing bowl and stir well. Once mixed, add the almond milk, oil and apple cider vinegar and give everything another really good stir until well combined. Next, add the coriander, black beans, chilli, salt, pepper and sweetcorn, giving it all one final mix.
  • Once the mixture has come together, pour into the lined baking tin and bake in the oven for 50–55 minutes until golden and cooked through. To test if it is cooked, insert a knife into the cornbread, it should come out clean. If not, place back in the oven for five more minutes to cook through.
  • While the cornbread is baking, prepare the chilli. Place a large saucepan over a medium heat and add a drizzle of olive oil, the onion, celery, garlic and a pinch of salt and cook until soft, about five to 10 minutes.
  • Now add the chilli, rosemary, thyme and tomato puree and cook for another five minutes. Add the beans, tomatoes, 150ml water, maple syrup and some pepper and bring to the boil, then lower the heat and leave to simmer for 25–30 minutes, at which point it should have a thick consistency.
  • When you are ready to serve, sprinkle the chillies and spring onion over the top and enjoy with the cornbread.


Calories: 872kcal | Carbohydrates: 146g | Protein: 33g | Fat: 22g | Saturated Fat: 15g | Sodium: 1556mg | Potassium: 1993mg | Fiber: 25g | Sugar: 16g | Vitamin A: 1156IU | Vitamin C: 99mg | Calcium: 286mg | Iron: 12mg

Deliciously Ella The Plant-Based Cookbook by Ella Mills, photography by Nassima Rothacker, is published by Hodder & Stoughton.

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