Lentil Chili Topped with Cornbread
2 tablespoons vegetable oil 2 onions -- chopped 1 small red bell pepper -- seeded and chopped 1 large green bell pepper -- seeded and chopped 4 celery stalks -- chopped 3 garlic cl...
Ingredients
- 2tablespoonvegetable oil
- 2onions -- chopped
- 1small red bell pepper -- seeded and chopped
- 1large green bell pepper -- seeded and chopped
- 4celery stalks -- chopped
- 3garlic cloves -- chopped
- 3tablespoonchili powder
- 1tablespoonground cumin
Directions
- 1
2 tablespoons vegetable oil 2 onions -- chopped 1 small red bell pepper -- seeded and chopped 1 large green bell pepper -- seeded and choppe
- 2
In a large Dutch oven heat oil, add onions, peppers and celery, and cook over medium heat until soft, about 8 to 10 minutes
- 3
Add garlic and cook 2 to 3 minutes more
- 4
Stir in chili powder to taste, cumin, oregano, and ginger, and cook 1 to 2 minutes
- 5
Add chicken stock, lentils and tomatoes
- 6
Bring to the boil, reduce the heat, and simmer for 45 to 50 minutes
- 7
Adjust seasoning with salt and pepper
- 8
Transfer to an ovenproof serving dish or pie plate