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