Lentil Chili Pie With Cornbread Crust |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Beatrice Ojakangas 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 |
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:
1. To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
2. In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
3. To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.
4. Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
5. Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
6. 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).
7. Turn chili into a 3-quart deep casserole (reheat first if refrigerated).
8. Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.
9. Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.
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