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
Preheat oven to 400 degrees F. In a large Dutch oven heat oil, add onions,
peppers and celery, and cook over medium heat until soft, about 8 to 10
minutes. Add garlic and cook 2 to 3 minutes more. Stir in chili powder to
taste, cumin, oregano, and ginger, and cook 1 to 2 minutes. Add chicken
stock, lentils and tomatoes. Bring to the boil, reduce the heat, and simmer
for
45 to 50 minutes. Adjust seasoning with salt and pepper. Transfer
to an ovenproof serving dish or pie plate.
In a mixing bowl stir together flour and cornmeal. Whisk together egg,
buttermilk and oil and stir into flour mixture until just blended. Spoon
corn bread mixture on top of the chili and bake 25 to 30 minutes. Let
casserole stand 10 minutes before cutting into wedges and serving.
Yields
8 Servings