Lentil Chili Topped With Cornbread Recipes

Steps:

• For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.
• Preheat the oven to 425 degrees F.
• For the cornbread: Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the melted butter, egg and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
• Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.

Steps:

• To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
• In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
• To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.
• Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
• Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
• Add in bell pepper, celery; simmer 15 minutes longer (at this point the chili can be cooled and refrigerated; recommended because it becomes more flavorful).
• Turn chili into a 3-quart deep casserole (reheat first if refrigerated).
• Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.
• Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.

Steps:

• To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
• Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
• For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
• Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
• Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

Steps:

• Preheat oven to 400 degrees.
• In a large dutch oven - or large, deep saucepan - 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, cumin, oregano, and ginger and cook 1 to 2 minutes.
• Add chicken stock, lentils and tomatoes; bring to a boil, reduce the heat, and simmer for 45 to 50 minutes, until lentils are tender and chili mixture is well-blended.
• Adjust seasoning of chili mixture with salt and pepper, to taste.
• Transfer chili mixture to a large, ovenproof casserole dish.
• In a mixing bowl stir together flour and cornmeal, until thoroughly blended.
• Whisk together egg, buttermilk and oil and stir into flour mixture until just blended. Do NOT over blend - mixture should be lumpy!
• Spoon corn bread mixture on top of the chili mixture in the casserole dish and bake 25 to 30 minutes, until golden brown. Let casserole stand 10 minutes before cutting into wedges and serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.