Lentil Chili Topped with Cornbread

Lentil Chili Topped with Cornbread Ingredients

2 tb Vegetable oil	4 c Chicken broth
2 Onions; chopped	2 c Cooked lentils; rinsed
1 sm Red bell pepper; seeded and	1 lb Canned tomatoe; coarsely
1 lg Green bell pepper; seeded	Salt and pepper
4 Celery stalks; chopped	Crust
3 Garlic cloves; chopped	1 c Self-rising soft wheat flour
3 tb Chili powder	1 c Cornmeal
1 tb Ground cumin	1 Egg
1 ts Dried oregano	1 c Buttermilk
2 ts Ground ginger	3 c Vegetable oil

Instructions for Lentil Chili Topped with Cornbread

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. Recipe By : Nathalie Dupree, TVFN, 1996 Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bell Pepper	Buttermilk	Celery	Chicken Broth
Chili Powder	Cornmeal	Cumin	Egg
Garlic	Ginger	Lentil	Onion
Oregano	Red Bell Pepper	Tomato	Vegetable oil
Wheat

Dupree Egg Corn Celery Chicken Chicken Broth Bell pepper Butter Onion Garlic Oregano Tomato Ginger Milk

for flavor and categorization

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