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June 2019

Casserole Recipes

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Lentil Chili Topped with Cornbread Recipe

Lentil Chili Topped with Cornbread recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lentil Chili Topped with Cornbread recipe  PDF



2 tablespoons vegetable oil
2 onions chopped
1 small red bell pepper seeded and chopped
1 large green bell pepper seeded and chopped
4 celery stalks chopped
3 garlic cloves chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
2 teaspoons ground ginger
4 cups chicken broth
2 cups cooked lentils rinsed
1 pound canned tomatoe coarsely chopped
Salt and pepper Crust 1 cup self rising soft wheat flour
1 cup cornmeal
1 egg
1 cup buttermilk
3 cups 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 mi ing bowl stir together flour and cornmeal. Whisk together egg, buttermilk and oil and stir into flour mi ture until just blended. Spoon corn bread mi ture on top of the chili and bake 25 to 30 minutes. Let casserole stand 10 minutes before cutting into wedges
and serving.

Lentil Chili Topped with Cornbread recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
648 people have voted
Last Reviewed on 2019-06-27



Thursday, Jun 27 2019 Download & Print Lentil Chili Topped with Cornbread recipe  PDF   Casserole recipes RSS   New

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