Best Lentil Chili Pie With Cornbread Crust Recipes

Lentil Chili Pie With Cornbread Crust image

Provided by ratherbeswimmin

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

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 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

Steps:

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.

Nutrition Facts : Calories 397.3, Fat 15.9, SaturatedFat 2.9, Cholesterol 27.5, Sodium 970.5, Carbohydrate 51.4, Fiber 7.8, Sugar 7.9, Protein 14

Lentil Pie image

Provided by Jana Steinhagen

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1 head broccoli, cut into florets
4 large potatoes, peeled and quartered
salt
nutmeg
butter, 1 knob
1 large carrot
1 red onion
1 parsnip
4 spring onions
1 green chili
3 garlic cloves
150 g green speckled lentils
200 g tomato passata
400 ml vegetable stock
50 g breadcrumbs
100 g grated cheese

Steps:

Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
Cook until very soft (about 15-20 minutes).
Drain the water off and add the knob of butter and a grating of nutmeg.
Then mash into a puree.
Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
Add the Lentils, Tomato Passata and stock and bring to a simmer.
Simmer on a very low heat for 35 minutes.
Check the seasoning. Adjust salt and season with fresh ground pepper.
Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
Mix the cheese with the Breadcrumbs.
Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!

Nutrition Facts : Calories 561.6, Fat 8.1, SaturatedFat 4.2, Cholesterol 16, Sodium 623.1, Carbohydrate 104.9, Fiber 18.1, Sugar 12.3, Protein 23.6

Fiesta Chili Cornbread Pie image

Provided by Mimi in Maine

Time 40m

Yield 16 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 (11 ounce) can corn niblets (or Mexican-style corn, drained )
2 (9 ounce) packages corn muffin mix
2/3 cup milk
2 eggs (lightly beaten)
1 3/4 cups homemade chili (or a 15-ounce can of chili)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/2 cup thinly sliced green onion (use tops too)
1/2 cup sliced drained pitted ripe olives
sour cream (optional)

Steps:

CORN BREAD CRUST:.
Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
Spoon half of batter into each of the pans.
Bake for 20 min; cool in pans on wire rack for 10 minutes.
Invert each crust onto a serving platter.
FILLING:.
Heat the Chili in a saucepan over medium heat till hot.
Spread the Chili evenly over the prepared crusts.
Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
Garnish with sour cream.
Cut into 8 wedges.