Lentil Chili Topped with Cornbread (#2244)

Serves
Ready
8
2
Hours
Prep
Cook
30
Minutes
1.5
Hours
Categories
Chili Main Vegetarian Healthy
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Ingredients

  • 2 tablespoons Vegetable Oil
  • 2 Onions chopped
  • 1 small Sweet Red Bell Peppers seeded, chopped
  • 1 large Green Bell Peppers seeded, chopped
  • 4 Celery Stalks chopped
  • 3 cloves Garlic chopped
  • 3 tablespoons Chili Powder
  • 1 Tbsp Cumin ground
  • 1 tsp Oregano dried
  • 2 tsp Ginger ground
  • 1 cup Mushrooms sliced, optional
  • 4 cups Stock vegetable or chicken
  • 1 cup Lentils rinsed, uncooked

Crust

  • 1 pound Canned Tomatoes coarsely chopped
  • 1 Salt And Black Pepper
  • 1 cup Self-Rising Flour soft wheat
  • 1 cup Cornmeal
  • 1 Eggs
  • 1 cup Buttermilk
  • 3 tablespoons Vegetable Oil

Directions

  1. In a large dutch oven heat oil over medium-high heat until hot.
  2. Add onions, peppers and celery, and cook over medium heat until soft, about 8 to 10 minutes.
  3. Add garlic and cook 2 to 3 minutes more.
  4. Stir in chili powder to taste, cumin, oregano, and ginger, and cook 1 to 2 minutes.
  5. Add broth, lentils and tomatoes.
  6. Bring to the boil, reduce the heat, and simmer for 45 to 50 minutes.
  7. Adjust seasoning with salt and pepper.
  8. Transfer to an ovenproof serving dish or pie plate.
  9. Preheat the oven to 400° f (200° c).
  10. In a mixing bowl stir together flour and cornmeal.
  11. Whisk together egg, buttermilk and oil and stir into flour mixture until just blended.
  12. Spoon corn bread mixture on top of the chili and bake 25 to 30 minutes.
  13. Let casserole stand 10 minutes before cutting into wedges and serving.
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