Lentil Chili Topped With Cornbread Recipe

Lentil Chili Topped With Cornbread Recipe


1 lb of tomato (canned); chopped coarsely
4 c of broth (chicken)
2 c of lentils (cooked); rinsed
3 Tbsp of chili (powdered)
2 Tbsp of oil (vegetable)
1 Tbsp of cumin (ground)
2 tsp of ginger (ground)
1 tsp of oregano; dried
2 pcs of onions; chopped coarsely
1 pc of bell pepper (green, large); chopped seeded
1 pc of bell pepper (red, small); chopped seeded
4 stalks of celery; chopped coarsely
3 cloves of garlic; chopped
pepper and salt

For the Crust:
3 c of oil (vegetable)
1 c of wheat flour (self-rising, soft)
1 c of cornmeal
1 c of buttermilk
1 pc of egg


Preheat the oven, 400 degrees F. Ket the oil be heated in Dutch oven, then add the celery, onions and peppers then cook over a medium flame for about 8-10 mins. Drop in the garlic then cook for 2-30 more minutes. Blend in the ginger, oregano, cumin and chili (powdered) for taste; cook for 1 – 2 mins.

Now, add the tomatoes, stock and lentils; boil and lower the flame, then cook for 45-50 mins. Season with pepper and salt, then move to a ovenproof dish. Blend together the cornmeal and flour then whisk the buttermilk, egg as well as oil together before mixing into the flour . Scoop bread unto chili then bake for 20-30 mins.

Let it stand for 10 mins. prior to slicing/serving. Good for 8 servings.

Lentil Chili Topped With Cornbread Recipe

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