Ingredients for 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lentil Chili Pie With Cornbread Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lentil Chili Pie With Cornbread Crust
- **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.
- In a separate bowl, whisk together 1 large egg, 1 cup milk, and ¼ cup vegetable oil.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Cover the bowl and chill the batter for at least 15 minutes.
- **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.
- 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.
- Stir in 2 cups chicken broth, 1 cup rinsed lentils, and 1 (28 ounce) can of crushed tomatoes.
- 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.
- Stir in 1 chopped bell pepper and 2 chopped celery stalks. Simmer for another 15 minutes.
- **Assemble and Bake:** Pour the lentil chili into a 3-quart deep casserole dish.
- Drop spoonfuls of the chilled cornbread batter evenly over the top of the chili.
- 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
