VEGETARIAN CHILI WITH CORN BREAD TOPPING
The idea behind this spicy, all-vegetable chili is ease: It's easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It's healthy, filling food.
Provided by Nigella Lawson
Categories dinner, weekday, casseroles, main course
Time 1h35m
Yield 8 servings
Number Of Ingredients 26
Steps:
- To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
- Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
- For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
- Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
- Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
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anum shoaib
[email protected]This chili is the best! I've made it several times and it's always a hit.
Abrizzy1994 jallow
[email protected]I love the smoky flavor of this chili. It's perfect for a cold winter day.
Chan Muhammad
[email protected]This chili is so versatile. You can add or remove ingredients to suit your taste.
Naseeb Sehar
[email protected]I made this chili in my slow cooker and it turned out great. It's a great way to have a hot meal ready when you get home from work.
Sad life
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids loved it!
Ennard_ ExoticButtersAddict
[email protected]I'm not a vegetarian, but I really enjoyed this chili. It's full of flavor and the cornbread topping is delicious.
Eulalia Bartolome
[email protected]This chili is a great way to use up leftover vegetables. I always have a lot of leftover corn and this is a great way to use it up.
jafor ahmed (Khan)
[email protected]I love that this chili is so easy to make. It's perfect for a weeknight meal.
Cynthia Brown
[email protected]This chili is so hearty and flavorful. The cornbread topping is a great addition and makes it a complete meal.
Sandipa Thapa
[email protected]I made this chili for a potluck and it was a huge hit! Everyone loved it.
Accelerated Success Consulting
[email protected]This chili is amazing! I love the combination of spices and the cornbread topping is the perfect finishing touch.
Tae Dailey
[email protected]I've been looking for a vegetarian chili recipe that I really like, and this one is it! The chili is flavorful and satisfying, and the cornbread topping is a great addition.
Uwais
[email protected]This recipe is a keeper! The chili is so easy to make and it's packed with flavor. The cornbread topping is the perfect finishing touch.
Ayanara Torres
[email protected]I made this chili last night and it was a hit with my family! Everyone loved the flavor and the cornbread topping was a perfect addition.
Roma Shul
[email protected]This vegetarian chili with cornbread topping is a hearty and delicious meal that's perfect for a cold night. The chili is full of flavor, with a nice balance of spices. The cornbread topping is moist and fluffy, and it adds a nice sweetness to the di