Lentil Chili Pie With Cornbread Crust Recette

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!

Préparation 20 min
Cuisson 90 min
Calories 397.3 kcal
Protéines 27g
Lentil Chili Pie With Cornbread Crust 32

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Lentil Chili Pie With Cornbread Crust ?

Lentil Chili Pie With Cornbread Crust prend environ 110 minutes du début à la fin — environ 20 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Lentil Chili Pie With Cornbread Crust ?

Lentil Chili Pie With Cornbread Crust contient environ 397.3 calories par portion, avec environ 27 g de protéines, 17 g de glucides et 24 g de lipides.

De quels ingrédients ai-je besoin pour Lentil Chili Pie With Cornbread Crust ?

Les principaux ingrédients de Lentil Chili Pie With Cornbread Crust sont Onion, Vegetable Oil, Garlic Cloves, Chili Powder, Ground Cumin, Dried Oregano. Consultez la liste complète avec les quantités ci-dessus.

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