Lentil Chili Topped with Cornbread

Ingredients

Directions

Preheat oven to 400 degrees F.

In a large Dutch oven heat oil, 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 chicken stock, 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.

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 Let casserole stand 10 minutes before cutting into wedges and serving.

Reviews

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe. over 2 years ago by Mae-Sekh'met

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.