Three bean Philly chilli with cornbread wedges

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1. In a large saucepan on a medium heat add the oil and fry off the onions, garlic and jalapeño. This should take approximately 5 minutes for the ingredients to soften and start to caramelise.
2. Add to the saucepan the Aleppo chilli flakes and chipotle chilli paste.
3. Once mixed thoroughly, finally add the remaining three bean chilli ingredients and simmer for 20 minutes.
4. To make the cornbread, pre-heat the oven to 210°C. Grease a cake tin with unsalted butter.
5. In a saucepan on a low heat melt the butter. Once melted, add the red onion and jalapeño. Cook for approximately 5 minutes until soft.
6. Once cooked, transfer to a large bowl along with the remaining ingredients and whisk until thoroughly mixed together.
7. Place the batter into the cake tin and bake for approximately 25-30 minutes.
8. Once baked, remove from the oven and allow to cool in the tin for 15 minutes, then cool thoroughly by removing from the tin and placing on a wire rack.
9. Once cooled, cut into wedges (top tip – serve warmed, via in the oven/microwave, and then apply a layer of butter!)
10. Combine the Philadelphia Original, lime juice and zest.
11. Serve the three bean chilli with wedges of cornbread on the side, topped with 2 teaspoons of zesty Philadelphia. Optional to also serve with two jalapeño slices and a sprinkle of chopped coriander.

  Why Philly? Due to the high fat content of Philadelphia Original it can withstand the heat without separating. Providing a creamy texture through hot holding. However, if making to order Philadelphia Light would be a great alternative to reduce the calorie content!