Date posted: 03/10/2022

Three bean Philly chilli with cornbread wedges

Red kidney, borlotti and cannellini beans are slow cooked in a rich tomato and jalapeño sauce. Served up with cornbread wedges and cooled down with zesty limed up Philadelphia Original.

  • Serves 9
  • Timing: 55 mins
Votes: 0 Average: 0


For the three bean chilli
Olive oil 2 tsp
White onions, diced 2
Cloves of garlic 4
4 Jalapeños, deseeded and diced 4
Aleppo chilli flakes (Alternative: Chilli Powder) 2 tsp
Chipotle chilli paste 4 tsp
Can of red kidney beans, drained 2 x 400g
Can of borlotti beans, drained 2 x 400g
Can of cannellini beans, drained 2 x 400g
Can of chopped tomatoes 2 x 400g
Cold water 400ml
Dark chocolate 40g
Everyday Favourites cinnamon sticks 2
Everyday Favourites ground black pepper 1 tsp
For the cornbread wedges
Everyday Favourites unsalted butter 75g
Red onions, diced 2
Jalapeño chillies, deseeded and diced 2
Fine cornmeal 400g
Everyday Favourites plain flour 250g
Baking powder 20g
Caster sugar 2 tbsp
Buttermilk 500ml
Everyday Favourites free range medium eggs 3
For the zesty Philadelphia
Philadelphia Original 50g
Lime juice 1 tsp
Lime zest ½


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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!
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