Lentil Chili Topped with Cornbread
![Lentil Chili Topped with Cornbread](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6OTc4NywicHVyIjoiYmxvYl9pZCJ9fQ==--ef9153972ace0433723a3af353780e4141edb115/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_2a9d1065295cf297f8c9.jpg)
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 servingsPrep
30 minCook
90 minReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
vegetable oil
|
|
2 | each |
onions
chopped |
*
|
1 | small |
sweet red bell peppers
seeded, chopped |
|
1 | large |
green bell peppers
seeded, chopped |
|
4 | each |
celery stalks
chopped |
*
|
3 | cloves |
garlic
chopped |
|
45 | ml |
chili powder
|
|
15 | ml |
cumin
ground |
|
5 | ml |
oregano
dried |
|
1E+1 | ml |
ginger
ground |
|
237 | ml |
mushrooms
sliced, optional |
|
946 | ml |
stock
vegetable or chicken |
|
237 | ml |
lentils
rinsed, uncooked |
|
crust | |||
453.6 | g |
tomatoes, canned
coarsely chopped |
|
1 | x |
salt and black pepper
|
*
|
237 | ml |
self-rising flour
soft wheat |
|
237 | ml |
cornmeal
|
|
1 | each |
eggs
|
|
237 | ml |
buttermilk
|
|
45 | ml |
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.
![Next start to cook the veggies.](https://c.recipeland.com/images/r/10945/893d2391af6d8efd7143_550.jpg)
![and cook over medium heat](https://c.recipeland.com/images/r/10947/f8b6b99ced08ef3860e2_550.jpg)
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](https://c.recipeland.com/images/r/10948/aed0dfa5357d9332e653_550.jpg)
![Stir in chili powder to taste, cumin, oregano, and ginger,](https://c.recipeland.com/images/r/10949/cc18b9c7077e2fa6114b_550.jpg)
Add broth, lentils and tomatoes. Bring to a boil, reduce the heat, and simmer for 45 to 50 minutes.
![Add lentils.](https://c.recipeland.com/images/r/10953/6785ccbc49a68556664c_550.jpg)
![Add tomatoes.](https://c.recipeland.com/images/r/10954/b9dfcae5592f1cffbeb5_550.jpg)
![Pour in broth.](https://c.recipeland.com/images/r/10955/58b85ee1557321e89335_550.jpg)
![Bring to the boil,](https://c.recipeland.com/images/r/10957/c2943e21722845ee388a_550.jpg)
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.
![While the chili is simmering, prepare the cornbread topping.](https://c.recipeland.com/images/r/10956/317828bf4e66db966dd9_550.jpg)
![In a mixing bowl stir together flour and cornmeal.](https://c.recipeland.com/images/r/10958/1bf660888164904e25cc_550.jpg)
Whisk together egg, buttermilk and oil and stir into flour mixture until just blended.
![Pour into flour mixture.](https://c.recipeland.com/images/r/10961/2a9d1065295cf297f8c9_550.jpg)
![Stir until just blended.](https://c.recipeland.com/images/r/10962/d2d2734eb2038199e2ae_550.jpg)
Spoon corn bread mixture on top of the chili and bake 25 to 30 minutes.
![Spoon corn bread mixture on top of the chili.](https://c.recipeland.com/images/r/10963/846c18fec01ef87494cb_550.jpg)
![Bake at 400 degrees F for 25 to 30 minutes.](https://c.recipeland.com/images/r/10964/849d165f502f17615b1c_550.jpg)
Let casserole stand 10 minutes before cutting into wedges and serving.