Cornbread Topped Chili

[bwylde]

I made this toady and talk about yum!! I vegetarianized it as I only used a handful of hamburger but it would of been just as good without. Warning, it makes tons and tons so use a big pot! Of course, you can use your own favorite chili recipe and just bake it with the cornbread Quantities are variable to suit taste. Oh and I used canned because I'm trying to use up some storage, so you can substitute accordingly if you prefer the real thing, lol!

Cornbread Topped Chili

Chili powder to taste (I like lots!)
2 c. TVP rehydrated with 2c. water, mixed with a couple tsp. beef boullion and a few splashes of soy sauce
1 each large chopped green and red pepper
6 (or more) cloves of crushed and chopped garlic
2 or 3 chopped onions
2 cans sliced mushrooms (I used 1 can and some chopped fresh mushrooms)
2 large cans of tomato (or equivalent)
1 c. lentils
2 cans kidney or other beans
1 can tomato soup plus 1 can water
2 c. kernal corn

For chili, oil the bottom of your pot and cook tvp, peppers, garlic and onion for a few minutes. Use chili powder to taste. Stir in remaining ingredients and simmer for a couple of hours to let the flavors meld.

Topping:
1 1/4 c. each cornmeal and flour
2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 egg
1 1/2 c. water

Mix dry ingredients together then stir in wet ingredients. In a large casserole dish or roasting pan, full at least half full with chili. Drop the cornmeal topping on top either covering chili or sparodically like dumplings. Bake at 375 for 20 mintutes. Serve hot!

Carla V.