Categories: Lentils, Main Dish

Ingredients

• 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
• Corn Bread Crust:
• 1 cup all-purpose flour
• 1 cup stone-ground white 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

Directions

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.

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