Lentil Chili Topped with Cornbread
| Yield: | 8 Servings |
| Categories: |
| 2 | tb | Vegetable oil |
| 2 | Onions; chopped | |
| 1 | sm | Red bell pepper; seeded and chopped |
| 1 | lg | Green bell pepper; seeded and chopped |
| 4 | Celery stalks; chopped | |
| 3 | Garlic cloves; chopped | |
| 3 | tb | Chili powder |
| 1 | tb | Ground cumin |
| 1 | ts | Dried oregano |
| 2 | ts | Ground ginger |
| 4 | c | Chicken broth |
| 2 | c | Cooked lentils; rinsed |
| 1 | lb | Canned tomatoe; coarsely chopped |
| Salt and pepper | ||
| Crust | ||
| 1 | c | Self-rising soft wheat flour |
| 1 | c | Cornmeal |
| 1 | Egg | |
| 1 | c | Buttermilk |
| 3 | c | Vegetable oil |
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