Categories: Lentils, Main Dish
Ingredients
- 1 large onion, chopped
- 1/4 cup vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/8 teaspoon dried red pepper flakes (or to taste)
- 5 cups chicken broth
- 2 cups lentils, picked over and rinsed
- 1 (14 ounce) can whole tomatoes, chopped, including juice
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 celery ribs, chopped
- Corn Bread Crust:
- 1 cup all-purpose flour
- 1 cup stone-ground white cornmeal or 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 3 tablespoons vegetable oil
Directions
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To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
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In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
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To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.
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Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
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Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
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Add in bell pepper, celery; simmer 15 minutes longer (at this point the chili can be cooled and refrigerated; recommended because it becomes more flavorful).
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Turn chili into a 3-quart deep casserole (reheat first if refrigerated).
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Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.
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Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.