Lentil Chili Pie With Cornbread Crust Receta

Beatrice Ojakangas's award-winning Lentil Chili Pie with a crunchy cornbread crust is a hearty and flavorful vegetarian masterpiece. This comforting dish is perfect for a chilly evening or a satisfying weeknight meal. Savory lentils simmered in a rich chili blend are topped with a buttery, golden cornbread crust, creating a unique and delicious combination of textures and tastes. Easy to follow instructions make this recipe perfect for both beginner and experienced cooks!

Preparación 20 min
Cocción 90 min
Calorías 397.3 kcal
Proteína 27g
Valoración Sé el primero
Lentil Chili Pie With Cornbread Crust 31

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Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Lentil Chili Pie With Cornbread Crust

  • 1 medium onion, chopped
  • Vegetable Oil
  • Garlic Cloves
  • 2 tablespoons chili powder
  • Ground Cumin
  • Dried Oregano
  • Dried Thyme
  • 1 teaspoon paprika
  • Dried Red Pepper Flakes
  • 2 cups chicken broth
  • 1 cup brown or green lentils, rinsed
  • Whole Tomatoes
  • Green Bell Pepper
  • Yellow Bell Pepper
  • Celery Ribs
  • All Purpose Flour
  • Stone Ground White Cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup milk

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Cómo preparar Lentil Chili Pie With Cornbread Crust

  1. **Make the Cornbread Crust:** Preheat oven to 400°F (200°C). In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
  2. In a separate bowl, whisk together 1 large egg, 1 cup milk, and ¼ cup vegetable oil.
  3. Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  4. Cover the bowl and chill the batter for at least 15 minutes.
  5. **Make the Lentil Chili:** In a large pot or Dutch oven, sauté 1 medium onion, chopped, in a little oil over medium-low heat for about 10 minutes, until softened.
  6. Add 2 cloves minced garlic, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon thyme, 1 teaspoon paprika, and ½ teaspoon red pepper flakes. Cook, stirring frequently, for 3 minutes until fragrant.
  7. Stir in 2 cups chicken broth, 1 cup rinsed lentils, and 1 (28 ounce) can of crushed tomatoes.
  8. Bring to a simmer, then reduce heat to low, cover, and simmer for 40 minutes, or until lentils are tender. Add up to 1 cup water if the mixture becomes too dry.
  9. Stir in 1 chopped bell pepper and 2 chopped celery stalks. Simmer for another 15 minutes.
  10. **Assemble and Bake:** Pour the lentil chili into a 3-quart deep casserole dish.
  11. Drop spoonfuls of the chilled cornbread batter evenly over the top of the chili.
  12. Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

31g

Fat

14g

Carbs

17g

Preguntas frecuentes

¿Cuánto se tarda en preparar Lentil Chili Pie With Cornbread Crust?

Lentil Chili Pie With Cornbread Crust tarda unos 110 minutos de principio a fin: aproximadamente 20 minutos de preparación y 90 minutos de cocción.

¿Cuántas calorías tiene Lentil Chili Pie With Cornbread Crust?

Lentil Chili Pie With Cornbread Crust tiene aproximadamente 397.3 calorías por ración, con unos 27 g de proteína, 17 g de carbohidratos y 24 g de grasa.

¿Qué ingredientes necesito para Lentil Chili Pie With Cornbread Crust?

Los ingredientes principales de Lentil Chili Pie With Cornbread Crust son Onion, Vegetable Oil, Garlic Cloves, Chili Powder, Ground Cumin, Dried Oregano. Consulta la lista completa con cantidades más arriba.

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