Don't miss another issue…      Subscribe

Lentil Chili Topped with Cornbread

 
2473b433e37187d9a716 550
297

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

Yield

8

servings

Prep

30

min

Cook

90

min

Ready

2

hrs

 

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

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

 

 

Comments

happyzhangbo
Toronto , Ontario, Canada
 over 7 years ago

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.

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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Spiced Eggplant and Lentil Mango Salad

Lentils, experience history and save money

As the prices of animal-based proteins continue to rise, consumers are looking for a low-cost alternative to keep their families full and healthy.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed