Spicy-hot mixed-bean chilli with cornbread topping from Best-Ever Slow Cooker, One-Pot and Casserole Cookbook: Tasty and Tender Meals with All the Nutrients Locked In (page 355) by Catherine Atkinson and Jenni Fleetwood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried beans to pre-soak for at least 6 hours, or overnight. See recipe for vegetable suggestions.

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