Lentil Chili Pie With Cornbread Crust
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cup vegetable oil
dried red pepper flakes
(or to taste)
, picked over and rinsed
(14 ounce) can
, chopped, including juice
green bell pepper
yellow bell pepper
Corn Bread Crust
stone-ground white cornmeal
or 1 cup
tablespoons vegetable oil
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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