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.
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 | tablespoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | cup |
mushrooms
sliced, optional |
|
| 4 | cups |
stock
vegetable or chicken |
|
| 1 | cup |
lentils
rinsed, uncooked |
|
| crust | |||
| 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
|
|
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 a 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℉ (200℃).
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.
Nutrition Facts
Serving Size 322g (11.4 oz)
happyzhangbo
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