Best Lentil Chili Topped With Cornbread Recipes

LENTIL CHILI PIE WITH CORNBREAD CRUST

Lentil Chili Pie With Cornbread Crust image

Make and share this Lentil Chili Pie With Cornbread Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Cholesterol

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

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
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 CHILI TOPPED WITH CORNBREAD

Lentil Chili Topped with Cornbread image

I adopted this recipe because it was like one of my own. I LOVE lentils! Their earthy taste is great for Fall gatherings. They are very versatile and cook up quicker than most beans. They are especially tasty combined with tomatoes, so I think you will like this chili - the ginger brightens the taste & adds a different type of heat. The cornbread topping makes this a complete meal. I sometimes add a fruit salad for dessert.

Provided by Diane Whitbeck @IRPELLC

Categories Bean Soups

Number Of Ingredients 21

Ingredients

2 tablespoon(s) vegetable oil
1 large onions, chopped
1 medium red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
4 medium celery stalks, chopped
3 medium garlic cloves, chopped
3 tablespoon(s) chili powder
1 tablespoon(s) cumin, ground
1 teaspoon(s) oregano, dried
2 teaspoon(s) ginger, ground
4 cup(s) chicken broth
2 cup(s) lentils, dry
1 can(s) tomatoes, canned italian-style and diced
pinch(es) salt
pinch(es) pepper
CRUST INGREDIENTS
1 cup(s) wheat flour, self-rising
1 cup(s) cornmeal
1 large egg
1 cup(s) buttermilk
3 tablespoon(s) vegetable oil

Steps:

Preheat oven to 400 degrees.
In a large dutch oven - or large, deep saucepan - heat oil, add onions, peppers and celery, and cook over medium heat until soft, about 8 to 10 minutes.
Add garlic and cook 2 to 3 minutes more.
Stir in chili powder, cumin, oregano, and ginger and cook 1 to 2 minutes.
Add chicken stock, lentils and tomatoes; bring to a boil, reduce the heat, and simmer for 45 to 50 minutes, until lentils are tender and chili mixture is well-blended.
Adjust seasoning of chili mixture with salt and pepper, to taste.
Transfer chili mixture to a large, ovenproof casserole dish.
In a mixing bowl stir together flour and cornmeal, until thoroughly blended.
Whisk together egg, buttermilk and oil and stir into flour mixture until just blended. Do NOT over blend - mixture should be lumpy!
Spoon corn bread mixture on top of the chili mixture in the casserole dish and bake 25 to 30 minutes, until golden brown. Let casserole stand 10 minutes before cutting into wedges and serving.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

Vegetarian Chili With Corn Bread Topping image

The idea behind this spicy, all-vegetable chili is ease: It's easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It's healthy, filling food.

Provided by Nigella Lawson

Categories dinner, weekday, casseroles, main course

Time 1h35m

Yield 8 servings

Number Of Ingredients 26

Ingredients

2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
2 cups sour cream
1 cup chopped cilantro

Steps:

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

VEGGIE CHILI CORNBREAD SKILLET

Veggie Chili Cornbread Skillet image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 small yellow onion, diced
2 cups medium-diced butternut squash
1 small green bell pepper, diced
1 small red bell pepper, diced
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
One 16-ounce jar salsa
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed
One 15-ounce can diced tomatoes
1 cup vegetable stock
1 cup (180 grams) fine-ground yellow cornmeal
1 cup (125 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 large egg
1 cup (240 milliliters) buttermilk

Steps:

For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.
Preheat the oven to 425 degrees F.
For the cornbread: Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the melted butter, egg and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.