-
1
In a large pan one that will take everything later and that has a lid heat the oil and fry the onion, garlic and bell peppers until everything softens, about 10 minutes.
-
2
Add the chilli, coriander, cumin and cardamom pods, stirring everything around in the spices.
-
3
Tip in the lentils and stir again.
-
4
Stir in the canned chopped tomatoes, water, kidney beans, ketchup, tomato paste and cocoa and bring the mixture to the boil.
-
5
Simmer, covered, for about 45 minutes stirring frequently.
-
6
If the mixture is too liquid check every now and again uncover the pan slightly as it cooks.
-
7
The best way to approach this is as with the chilli con carne, so cook the above ahead of time and then transfer to an ovenproof dish I use an old Pyrex one which is about 9 x 13 inches and about 3 inches deep and keep, once cooled, in the fridge until youre ready to top with cornbread and bake.
-
8
For the cornbread topping: Combine the salt, cornmeal, flour, baking powder and cinnamon in a bowl.
-
9
Whisk together the buttermilk, eggs, honey and oil in a glass measuring cup, and then stir into the dry ingredients, mixing to make a vivid yellow batter.
-
10
Pour the cornmeal topping over the chilli con carne, or blob it over to cover the top as evenly as possible.
-
11
Dont worry if some of the chilli seeps through as this wont matter one tiny bit.
-
12
Sprinkle the cheese over the top of the cornbread and then bake in the oven until the cornbread topping is risen and golden and the chilli underneath is bubbling.
-
13
How long this precisely takes depends on how cold or hot the chilli was when it went into the oven.
-
14
I find in a dish of about these dimensions, the veggie-chilli needs about 25 minutes at 425F.
-
15
Let the chilli stand for about 5 minutes once out of the oven before cutting the top into squares or slices to serve with a helping of chilli underneath.
-
16
Alongside this chilli, you should dollop out an un-chillied guacamole, some cool sour cream and a mounded pile of strong grated Cheddar.
-
17
So, mash the ripe avocados with the finely chopped scallions and add the lime juice and some salt to taste.
-
18
Stir in most of the chopped cilantro and turn into two bowls, sprinkling each with the remaining cilantro.
-
19
Divide the sour cream into another two bowls, and dust with a little paprika and, into yet another pair of bowls, grate the Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour-cream splodged chilli.
