Lentil Chili with a Cornbread Crust

This dish is so incredibly easy to make, filling, healthy and delicious! Feel free to add cheese, sour cream, jalapeños, avocado; however you like your chili!

Dinner

Serves 8

Chili Ingredients:

  • Splash olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1 bell pepper, chopped
  • 2 small sweet potatoes, peeled and chopped
  • 1 14.5 oz can of diced tomatoes
  • 6 cups vegetable broth
  • 1 cup lentils
  • 2 tbsp chili powder
  • 1 shake red pepper flakes
  • 1 tbsp cumin
  • Salt and Pepper

Instructions:

  1. In a large soup pot, heat olive oil over medium heat. Add onion, garlic, celery, carrots, sweet potatoes and bell pepper; saute until soft.
  2. Stir in cumin, chili powder and red pepper flakes; cook for 1 minute.
  3. Add the can of tomatoes, lentils and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat.
  4. Pour the chili into a baking dish.

Cornbread Ingredients:

 

  • 1 cup unsweetened almond milk
  • 1 tablespoon white vinegar
  • 2 cups cornmeal
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 tbsp honey
  • 1/2 cup frozen corn
  • 1/4 cup applesauce

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Mix the vinegar with the milk, and set aside.
  3. Combine dry ingredients and mix very well.
  4. In a separate bowl, combine the applesauce, corn and milk-vinegar.
  5. Then pour the wet into dry and mix until just mixed.
  6. Pour the cornbread batter on top of the chili. Try to spread it evenly.
  7. Bake for 30 minutes or until a toothpick inserted in the middle, comes out clean.

 

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