One-pot chilli with a polenta cobbler crust
- November 2011
- Serves 4-6
- Takes 20 minutes to make, 1 hour 30 minutes to cook
This one-pot chilli with polenta cobbler crust recipe should be your go-to comfort food recipe in the winter.
- 29.5g fat (11.2g saturated)
- 46.2g (6.2g sugars)
For 6 servings
Make the chilli up to the end of step 2, let it cool, then put the mix in a sealable container and freeze for up to 3 months. Defrost in the fridge overnight, put into a casserole, simmer over a medium heat for 15 minutes, then continue from step 3.
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