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6-8 servings
suggest servings
| 2 | tablespoons | vegetable oil | |
| 2 | each | onions | chopped |
| 1 | small | sweet red bell pepper | seeded, chopped |
| 1 | large | green bell pepper | seeded, chopped |
| 4 | each | celery stalk | chopped |
| 3 | cloves | cloves | chopped |
| 3 | tablespoons | chili powder | |
| 1 | tablespoon | cumin | ground |
| 1 | teaspoon | oregano | dried |
| 2 | teaspoons | ginger | ground |
| 4 | cups | chicken broth | |
| 2 | cups | lentils | cooked, rinsed |
| 1 | pound | tomatoes, canned | coarsely chopped |
| 1 | x | salt and black pepper | |
| crust | |||
| 1 | cup | flour, self-rising | soft wheat |
| 1 | cup | cornmeal | |
| 1 | each | egg | |
| 1 | cup | buttermilk | |
| 3 | cups | vegetable oil | |
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.
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.
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| % Daily Value* | |
| Total Fat 179.0g | 275% |
| Saturated Fat 24.0g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1090mg | 45% |
| Total Carbohydrate 133.0g | 44% |
| Dietary Fiber 38.0g | 153% |
| Sugars 17.0g | |
| Protein 43.0g | 86% |
| Vitamin A | 56% | Vitamin C | 136% | |
| Calcium | 35% | Iron | 77% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Various pudding recipes, especially bread pudding, have been traditional Christmas dishes since the 19th century. Before discussing...
Easy to make & delicious. Cooked it for my parents who were very impressed. We even made this stuffing for Thanksgiving this year instead of the traditional cornbread dressing. Definite Keeper
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