Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits. Tip each batch into a slow cooker when finished.
Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Add the beans and cook for another 30 minutes.
Meanwhile, to make the cornbread, heat the oven to 220C/fan 200C/gas 7. Butter and line a 900g loaf tin with baking paper. Mix the dry ingredients in a bowl with 11/2 tsp of salt. Whisk the eggs, milk and melted butter together. Add the wet ingredients to the dry and mix. Stir in the cheddar and jalapeños. It will be quite thin but don’t worry, the polenta soaks it all up in the oven.
Pour into the loaf tin and cook for 15 minutes, then turn the oven down to 200C/fan 180C/gas 6 and cook for another 25 minutes or until a skewer comes out clean (cover with foil if it goes dark too quickly). Cool completely in the tin then turn out. Serve slices with the chilli – if you want to serve it warm, slice, then heat through in a hot oven, covered with foil, for 10 minutes.