All Recipes - Zesty Lentil Chili with Cornbread Crust

Zesty Lentil Chili with Cornbread Crust



This cozy, flavor-packed Zesty Lentil Chili with Cornbread Crust is a hearty one-dish meal that’s perfect for cooler days. Protein-rich lentils, tomatoes, and warming spices simmer together and are topped with a golden, slightly sweet cornbread layer for a satisfying, plant-forward comfort food that aligns beautifully with the MIND diet. It’s ideal for feeding a family or enjoying leftovers throughout the week.

Zesty Lentil Chili with Cornbread Crust

Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 medium zucchini, diced
  • 2 cups cooked lentils
  • 3 cups tomato, chopped
  • 1/2 cup corn
  • salt
  • pepper
  • 1/4 cup cilantro, chopped, optional
  • 2 tbsp lime juice

Cornbread Topping

  • 3/4 cup cornmeal
  • 1/4 cup whole wheat flour
  • 1 tbsp honey
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Greek yogurt, nonfat
  • 1 eggs
  • 2 tbsp olive oil
  • 1 green onion, thinly sliced

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet or oven-safe pan or Dutch Oven, heat olive oil.
  3. Sauté onion until soft, then add garlic and hot pepper for 1 min.
  4. Add cumin, smoked paprika, oregano, zucchini. Sauté 3–5 minutes.
  5. Add lentils, tomatoes, corn (if using), salt, and pepper. Simmer 10 min.
  6. Stir in lime juice and cilantro.
  7. In a bowl, whisk dry ingredients. In another, whisk wet ingredients.
  8. Combine just until mixed. (Don’t overmix.)
  9. Pour lentil filling into a greased baking dish (or leave in oven-safe skillet).
  10. Spoon cornbread batter over the top and spread evenly.
  11. Bake 20–25 minutes, or until cornbread is golden and a toothpick comes out clean.
  12. Serve warm
  13. Add avocado slices or a dollop of Greek yogurt if desired.


Published: Jul 26, 2025