Summer chilli with sundried tomatoes & basil cornbread


This is the fourth of six exclusive recipes (see the other three in our Recipes section of the blog) Elisa from Happy Skin Kitchen has created for us. Elisa says, “This chilli has been part of my Sunday prep for the past few weeks now. It’s such a filling and flavoursome dish perfect for lazy dinners after long days at work. The homemade corn bread is just the perfect pairing as it soaks up all the juicy tomato sauce but is also great on his own or with some avocado on top.”



1. Start by making the chilli:
Heat up a tablespoon of coconut oil in a large pan. Add in the finely chopped carrot, celery and onion. I find it easier to blitz everything into my food processor instead of chopping them with a knife.
Cook the onion, carrot and celery until they start to soften slightly, about 5 minutes. Add all the spices, salt & pepper and the minced garlic. Stir everything well together and cook for another minute. Add the drained and rinsed mixed beans, tinned tomatoes and tomato puree. Stir everything together.
Turn the heat down to a gentle simmer and cook the chilli for at least 45 minutes, giving it a stir from time to time.
When the chilli has finished to cook add the fresh chopped basil.


2. While the chilli is bubbling away make the corn bread and roast the tomatoes:
Slice the cherry tomatoes in half. Place them on a baking tray, sprinkle them with salt & pepper and add a drizzle of olive oil. Bake the tomatoes for about 25 minutes.


3. To make the corn bread:
Mix the ground flax seeds and water together in a small bowl and set aside for 10 minutes to thicken up until it reaches a gloopy consistency.
Mix the milk and apple cider vinegar together and set aside for 10 minutes.
Preheat oven to 180 degrees Celsius.
In a large mixing bowl combine cornmeal, flour, sea salt, coconut sugar and baking powder.
Cover a brownies baking tin with some parchment paper.
Add the melted coconut oil to the milk and vinegar mixture along with the flax seeds mixture. Pour the liquid ingredients into the dry ingredients. Add the chopped sundried tomatoes and basil. Mix everything well together.


4. Pour the batter into the tin and bake for 20 minutes or until a toothpick comes out clean. Place it on a rack to cool for 10 to 15 minutes. Once cooled then slice into squares.


5. Finally to make the slaw just mix all the ingredients into a bowl and give it a toss.


6. Serve the chilli with the green slaw on the side, corn bread, roasted tomatoes, some sliced avocado, drizzle of coconut yogurt and the Food Doctor Mixed seeds.

Recipe Info



1 medium size carrot, finely diced
1 white onion, finely chopped
1 stick of celery, finely diced
1 sweet pepper, chopped into small pieces
4 garlic cloves, minced
2 cans of mixed beans
1 can of chopped tomatoes
3 tablespoons of tomato puree
1 fresh red chilli (optional)
1 teaspoon of smoked paprika
1 teaspoon of cumin powder
a generous handful of chopped fresh basil
Salt & pepper to taste


For the corn bread:
1 tbsp ground flaxseeds + 3 tbsp water
355ml of soya milk
2 tsp apple cider vinegar
270gr of cornmeal (polenta)
135gr of whole wheat flour
1/2 tsp sea salt
1 tbsp coconut sugar
1 tsp baking powder
60ml of melted coconut oil
65gr of chopped sundried tomatoes
65gr of finely chopped fresh basil


For the roasted tomatoes:
200 gr of cherry tomatoes (I have used a mix of yellow and red)
A glug of olive oil
A pinch of salt


For the green slaw:
1 cup of finely sliced purple cabbage
1 cup of chopped mixed greens of your choice
1 tablespoon of apple cider vinegar
½ teaspoon of salt


To serve:
Sliced avocado
1 tablespoon of The Food Doctor Super Seeds Mix
A drizzle of coconut yogurt