Lentil Chili Topped with Cornbread

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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.

2 hours Prep: 30 minutes Cook: 90 minutes

2271 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

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

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

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Nutrition Facts

Serving Size 915g

Amount per Serving

Calories 2271 71% of calories from fat

	% 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%