Ingredients

The makings of the

1
In a large saucepan on a medium heat add the oil and fry off the onions, garlic and jalapenos. 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 jalapeno. 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 jalapeno slices and a sprinkle of chopped coriander.