• Partnered with
  • Serves 6
  • 10 mins prep
  • 45 mins cook

Skillet chilli with cornbread topping

Skillet chilli with cornbread topping

Flavoursome skillet chilli is very simple to get your Mexican fix! Top it with cornbread topping for extra goodness.


  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and chopped in small pieces
  • 1/2 red capsicum, chopped
  • 1/2 green capsicum, chopped
  • 2 celery stalks, chopped
  • 1 1/2 cups mushrooms, sliced
  • 1 tsp ground chilli
  • 1/2 tbsp ground cumin
  • 1/2 tsp dried oregano
  • 2 cups Campbell’s Real Vegetable Stock
  • 1/2 cup tomato paste
  • 1 400g can chilli beans in sauce
  • 1/2 can whole kernel corn, drained - optional

Cornbread cobbler topping

  • 1 cup self-raising flour
  • 2/3 cup cornmeal or instant polenta
  • 80 g butter
  • 200 ml milk soured with a drop of lemon juice
  • a pinch of salt


  1. Heat the oil in a large skillet or oven proof pan. Add the onion, garlic, carrot and capsicums and cook gently until tender.
  2. Stir in the mushrooms, and cook for 3-5 minutes until soft then add the chili, cumin and oregano.
  3. Stir in the stock, tomato paste, chilli beans in sauce and corn if using.
  4. Bring to a simmer, cover, and cook gently for 20 minutes, stirring occasionally. Preheat oven to 200°C.
  5. Make the topping. Pulse the flour, corn meal and butter with a pinch of salt in a processor. Add sufficient milk to make a soft dough. Form into 7-8 balls and arrange around the edge of the dish leaving the centre open. Bake in preheated oven 20 minutes or until risen and cooked.
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