Vegetarian Chili With Corn Bread Topping Recipe

Name: Vegetarian Chili With Corn Bread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium onions, finely chopped; 2 cloves garlic, minced; 3 cups red bell peppers (about 2 large peppers), finely diced; 2 teaspoons hot red pepper flakes; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 3 cardamom pods, lightly crushed; 1 1/2 cups red lentils; 3 cups canned chopped tomatoes; 3 1/2 cups drained canned kidney beans; 1/4 cup ketchup; 1/4 cup tomato paste; 1 tablespoon unsweetened cocoa powder; 1 teaspoon salt; 2 cups cornmeal; 2 tablespoons flour; 3 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 cup butter milk; 2 large eggs; 1 teaspoon honey; 2 tablespoons vegetable oil; 1 cup coarsely grated Cheddar cheese; 2 cups sour cream; 1 cup chopped cilantro

Servings: persons

2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
2 cups sour cream
1 cup chopped cilantro

1
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid.
2
Add onions, garlic and bell peppers, and saute until softened, about 5 minutes.
3
Stir in red pepper flakes, coriander, cumin and cardamom pods.
4
Stir in lentils.
5
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water.
6
Stir well.
7
Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes.
8
Chili can be made ahead to this point and topping added later.
9
(In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
10
For corn bread topping, heat oven to 425 degrees.
11
In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon.
12
In a separate bowl, whisk together buttermilk, eggs, honey and oil.
13
Pour liquid ingredients into dry; stir until combined.
14
Pour chili into a baking dish 13 by 9 by 3 inches.
15
Spread corn bread topping evenly over chili, and sprinkle cheese on topping.
16
Bake until topping has risen and turned golden brown, about 25 minutes.
17
Remove from oven, and let chili stand about 5 minutes.
18
To serve, cut into squares, and pass sour cream and cilantro at the table.

1529

kcal

Calories

102

Fat

121

Carbs

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 26 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium onions, finely chopped, 2 cloves garlic, minced, 3 cups red bell peppers (about 2 large peppers), finely diced, and more.

Yes, Vegetarian Chili With Corn Bread Topping 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.

Vegetarian Chili With Corn Bread Topping

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