Lentil Chili Topped with Cornbread

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.