Lentil Chili Pie With Cornbread Crust Recipe

Name: Lentil Chili Pie With Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 400u00b0; 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.

1239

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 large onion, chopped, 1/4 cup vegetable oil, 2 garlic cloves, minced, 2 tablespoons chili powder, and more.

Yes, Lentil Chili Pie With Cornbread Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lentil Chili Pie With Cornbread Crust

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