Lentil Chili Pie With Cornbread Crust

• large onion, chopped↗1
• vegetable oil↗1⁄4 cup
• garlic cloves, minced↗2
• chili powder↗2 tablespoons
• ground cumin↗2 teaspoons
• dried oregano↗1 teaspoon
• dried thyme↗1 teaspoon
• paprika↗1 teaspoon
• dried red pepper flakes↗1⁄8 teaspoon

  or to taste

• chicken broth↗5 cups
• lentils, picked over and rinsed↗2 cups
• (14 ounce) can whole tomatoes, chopped, including juice↗1
• green bell pepper, chopped1
• yellow bell pepper, chopped↗1
• celery ribs, chopped↗3
• Corn Bread Crust
• cup all-purpose flour↗1
• cup stone-ground white cornmeal or 1 cup yellow cornmeal↗1
• tablespoons sugar↗2
• tablespoon baking powder↗1
• teaspoon salt↗1
• egg, beaten↗1
• cup milk↗1
• tablespoons vegetable oil↗3

Step-by-step instructions

1. 1

   To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.

2. 2

   In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.

3. 3

   To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.

4. 4

   Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.

5. 5

   Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.

6. 6

   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).

7. 7

   Turn chili into a 3-quart deep casserole (reheat first if refrigerated).

8. 8

   Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.

9. 9

   Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.