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
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
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