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Lentil Chili Topped with Cornbread


It's a delicious meal that's also packed with good-for-you ingredients. A very flavourful lentil chili is topped with cornbread. Enjoy.















2 tablespoons vegetable oil
2 onions
1 small sweet red bell peppers
seeded, chopped
1 large green bell peppers
seeded, chopped
4 celery stalks
3 cloves garlic
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
2 teaspoons ginger
1 cup mushrooms
sliced, optional
4 cups stock
vegetable or chicken
1 cup lentils
rinsed, uncooked
1 pound tomatoes, canned
coarsely chopped
salt and black pepper
1 cup self-rising flour
soft wheat
1 cup cornmeal
1 large eggs
1 cup buttermilk
3 tablespoons vegetable oil


These are the ingredients for making the lentil chili. 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.

Next start to cook the veggies.
and cook over medium heat

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 garlic
Stir in chili powder to taste, cumin, oregano, and ginger,

Add broth, lentils and tomatoes. Bring to a boil, reduce the heat, and simmer for 45 to 50 minutes.

Add lentils.
Add tomatoes.
Pour in broth.
Bring to the boil,

Adjust seasoning with salt and pepper. Transfer to an ovenproof serving dish or pie plate. Transfer to an ovenproof serving dish or pie plate. Preheat the oven to 400℉ (200℃).

In a mixing bowl stir together flour and cornmeal.

While the chili is simmering, prepare the cornbread topping.
In a mixing bowl stir together flour and cornmeal.

Whisk together egg, buttermilk and oil and stir into flour mixture until just blended.

Pour into flour mixture.
Stir until just blended.

Spoon corn bread mixture on top of the chili and bake 25 to 30 minutes.

Spoon corn bread mixture on top of the chili.
Bake at 400 degrees F for 25 to 30 minutes.

Let casserole stand 10 minutes before cutting into wedges and serving. Scoop one portion onto the plate, hmmm, yum.


* not incl. in nutrient facts

Add review





It should be 3 tablespoons vegetable oil. I guess the person who submitted the recipe probably didn't want to use 3 cups oil either. Just updated the recipe, enjoy this delicious all-in-one dish meal.

about 11 years ago

Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 37929% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 546mg 23%
Total Carbohydrate 18g 18%
Dietary Fiber 12g 48%
Sugars g
Protein 32g
Vitamin A 28% Vitamin C 68%
Calcium 17% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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