and add a can of kidney beans. Distribute the cornbread batter evenly across the top of the chili and bake for 35 to 40 minutes, until the top is golden brown. Let the cornbread chili pie rest ...

Pour in the pineapple, along with all of the juice. Add the kidney beans, then the tomatoes, and stir well. Season generously with black pepper and simmer for 30 minutes, stirring occasionally to ...

Add the kidney beans and peppers and return to the oven ... then spoon the mixture into 4–6 deep, individual pie dishes, leaving about 2cm/¾in below the rim. Turn the oven up to 180C/350F ...