Lentil Chili Pie With Cornbread Crust

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large onion, chopped
• 1/4 cup vegetable oil
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/8 teaspoon dried red pepper flakes (or to taste)
• 5 cups chicken broth
• 2 cups lentils, picked over and rinsed
• 1 (14 ounce) can whole tomatoes, chopped, including juice
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 celery ribs, chopped
• 1 cup all-purpose flour
• 1 cup stone-ground cornmeal or 1 cup yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 3 tablespoons vegetable oil

Recipe

• 1 to make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
• 2 in another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
• 3 to make the chili: in a large pot, cook the onion in oil for 10 minutes over low heat.
• 4 add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
• 5 stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
• 6 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).
• 7 turn chili into a 3-quart deep casserole (reheat first if refrigerated).
• 8 preheat the oven to 400°; drop the corn bread crust batter by spoonfuls over the chili.
• 9 bake for 30 minutes or until a pick inserted into the corn bread comes out clean.