Lentil Chili Cornbread Casserole

A vegetarian twist on a classic southern dish- chili and cornbread.  We LOVE us some chili in this house mmkay!  But what we don't love is the meat and fat associated with this unhealthy meal.  So you just know that I had to lighten it up a bit and do this dish MY way!

Lentil Chili Cornbread Casserole

For the Lentil Chili:

1/2 cup lentils
1 carrot
1 green bell pepper
1 onion
6 cloves garlic
1- 15 oz can diced tomatoes
2- 15 oz cans pinto or kidney beans
2 tablespoons chili powder (less if you don't want it too spicy)
1/2 teaspoon cumin
1 teaspoon paprika
pinch cayenne pepper
1 cup shredded cheddar

For the Cornbread Topping:

1 1/4 cups cornmeal
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 1/4 cups milk
2 tablespoons oil, I use coconut

Let's start by making your lentil chili filling.  Put your lentils on to boil in a separate pot with a ratio of 1:2.  So for the 1/2 cup of lentils you'll need 1 cup of water.  I actually add in a bit more water because we like our lentils a little on the softer side, so this means I let them boil down a little more.  This should take approximately 20 minutes for your lentils to cook.

I use dried lentils, from the bulk
bins or the little baggy at the store.

While your lentils are cooking, saute your veggies in a little coconut or olive oil.  Once your veggies are cooked, add in the diced tomatoes, beans and spices.  Continue to cook on low for flavors to combine.

Saute onions, garlic, carrots &
green bell pepper until soft.

As soon as your lentils are soft to the touch, add them into this veggie and bean mixture.  Let them simmer away on low while you prep your cornbread topping.

Combine cooked lentils & veggies, beans
 & tomatoes.  Don't forget your spices!

The cornbread topping is SO easy to make.  Simply combine the dry ingredients first then add in the wet.  Duh.  Told you it was easy!  PS- it will be a little running and look "thin".  Not too worry, it will cook up nicely!

Now it's time to build your casserole!

I use a glass 9X13 pan that I've sprayed with Spectrum organic coconut oil cooking spray.  Love this stuff!  Then simply dump in the lentil chili mixture and sprinkle on your shredded cheddar cheese.  You can leave the cheese out if you're wanting to make your dish even healthier.  Then pour the cornbread topping evenly over the top of the lentil chili mixture.

Dump lentil mixture into glass
9X13 & sprinkle with cheese.

Then evenly pour on the cornbread topping.

Bake at 350 for approximately 25-35 minutes.  You want your cornbread topping to be golden brown and cooked all the way through.

Allow to cool for at least 10 minutes then serve with a spoonful of sour cream and diced green onions.  Yum!  And because it's full of veggies and legumes, I consider this a complete meal.  Healthy, homemade AND vegetarian and all in less time than it takes to order a pizza.  Seriously so easy!

All done!  Now doesn't that look SO good!