LENTIL CHILI TOPPED WITH CORNBREAD
I adopted this recipe because it was like one of my own. I LOVE lentils! Their earthy taste is great for Fall gatherings. They are very versatile and cook up quicker than most beans. They are especially tasty combined with tomatoes, so I think you will like this chili - the ginger brightens the taste & adds a different type of heat. The cornbread topping makes this a complete meal. I sometimes add a fruit salad for dessert.
Provided by Diane Whitbeck @IRPELLC
Categories Bean Soups
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees.
- In a large dutch oven - or large, deep saucepan - 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, cumin, oregano, and ginger and cook 1 to 2 minutes.
- Add chicken stock, lentils and tomatoes; bring to a boil, reduce the heat, and simmer for 45 to 50 minutes, until lentils are tender and chili mixture is well-blended.
- Adjust seasoning of chili mixture with salt and pepper, to taste.
- Transfer chili mixture to a large, ovenproof casserole dish.
- In a mixing bowl stir together flour and cornmeal, until thoroughly blended.
- Whisk together egg, buttermilk and oil and stir into flour mixture until just blended. Do NOT over blend - mixture should be lumpy!
- Spoon corn bread mixture on top of the chili mixture in the casserole dish and bake 25 to 30 minutes, until golden brown. Let casserole stand 10 minutes before cutting into wedges and serving.
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