The best delicious Lentil Chili Topped With Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lentil Chili Topped With Cornbread recipe today!
Hello my friends, this Lentil Chili Topped With Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Lentil Chili Topped With Cornbread is amazingly delicious, and addictive, everyone will be asking for more Lentil Chili Topped With Cornbread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lentil Chili Topped With Cornbread.
Ready to make this Lentil Chili Topped With Cornbread Recipe? Let’s do it!
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2 tb Vegetable oil
2 Onions; chopped
1 sm Red bell pepper; seeded and
-chopped
1 lg Green bell pepper; seeded
-and chopped
4 Celery stalks; chopped
3 Garlic cloves; chopped
3 tb Chili powder
1 tb Ground cumin
1 ts Dried oregano
2 ts Ground ginger
4 c Chicken broth
2 c Cooked lentils; rinsed
1 lb Canned tomatoe; coarsely
-chopped
Salt and pepper
–Crust–
1 c Self-rising soft wheat flour
1 c Cornmeal
1 Egg
1 c Buttermilk
3 c Vegetable oil
Preheat oven to 400 degrees F. In a large Dutch oven heat oil, 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 chicken
stock, lentils and tomatoes. Bring to the 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.
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.
Yields
8 Servings
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