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