Lentil Chili Pie With Cornbread Crust

Beatrice Ojakangas

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
  • In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
  • To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.
  • Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
  • Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
  • 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).
  • Turn chili into a 3-quart deep casserole (reheat first if refrigerated).
  • Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.
  • Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.
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@ratherbeswimmin
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  1. FanciMcG
    We love this. I saute onions using a little veg broth rather than oil; I skip the peppers since they repeat on me; and I sub veg broth for the chicken broth which makes this vegetarian. The recipe comes together quickly, smells great, and the cornbread top is a fab bonus to the lentil mixture. I've made this a number of times and we've all enjoyed it. Thanks for posting.
    Reply
  2. ratherbeswimmin
    Beatrice Ojakangas
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