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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.

Ingredients

For the chili:

  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 3 cups red bell peppers (about 2 large peppers), finely diced
  • 2 teaspoons hot red pepper flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 cardamom pods, lightly crushed
  • 1 ½ cups red lentils
  • 3 cups canned chopped tomatoes
  • 3 ½ cups drained canned kidney beans
  • ¼ cup ketchup
  • ¼ cup tomato paste
  • 1 tablespoon unsweetened cocoa powder

For the corn bread topping:

  • 1 teaspoon salt
  • 2 cups cornmeal
  • 2 tablespoons flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup butter milk
  • 2 large eggs
  • 1 teaspoon honey
  • 2 tablespoons vegetable oil
  • 1 cup coarsely grated Cheddar cheese

For serving:

  • 2 cups sour cream
  • 1 cup chopped cilantro
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      702 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 90 grams carbohydrates; 14 grams dietary fiber; 15 grams sugars; 27 grams protein; 93 milligrams cholesterol; 1155 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

1 hour 35 minutes

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