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Hearty Vegetarian Lentil Chili with Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • 8x8 Baking Dish

Ingredients
  

  • 1 cup dried brown lentils
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 tbsp sugar

Instructions
 

  • Place the lentils, kidney beans, onion, garlic, bell pepper, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper into the slow cooker.
  • Stir everything until the spices are evenly distributed.
  • Cover and cook on low for 7 hours until the lentils are soft and the chili has thickened.
  • About 30 minutes before the chili finishes, heat the oven to 400°F and grease an 8x8 baking dish.
  • In a mixing bowl, whisk together the cornmeal, flour, baking powder, and sugar.
  • Add the milk, egg, and oil to the dry mixture and stir just until combined.
  • Pour the batter into the prepared dish and bake for 20 minutes until the top is golden and a toothpick comes out clean.
  • Let the cornbread cool for 5 minutes, then cut into squares and serve with the chili.

Notes

If the chili thickens too much during cooking, stir in a splash of extra broth right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little water to loosen the texture. The cornbread tastes best the same day but can be wrapped and warmed in a low oven the next day.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, 8x8 Baking Dish