Vegetarian Chili With Corn Bread Topping

• 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 1/2 cups red lentils
• 3 cups canned chopped tomatoes
• 3 1/2 cups drained canned kidney beans
• 1/4 cup ketchup
• 1/4 cup tomato paste
• 1 tablespoon unsweetened cocoa powder
• 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
• 2 cups sour cream
• 1 cup chopped cilantro

1. To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid.
2. Add onions, garlic and bell peppers, and saute until softened, about 5 minutes.
3. Stir in red pepper flakes, coriander, cumin and cardamom pods.
4. Stir in lentils.
5. Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water.
6. Stir well.
7. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes.
8. Chili can be made ahead to this point and topping added later.
9. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
10. For corn bread topping, heat oven to 425 degrees.
11. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon.
12. In a separate bowl, whisk together buttermilk, eggs, honey and oil.
13. Pour liquid ingredients into dry; stir until combined.
14. Pour chili into a baking dish 13 by 9 by 3 inches.
15. Spread corn bread topping evenly over chili, and sprinkle cheese on topping.
16. Bake until topping has risen and turned golden brown, about 25 minutes.
17. Remove from oven, and let chili stand about 5 minutes.
18. To serve, cut into squares, and pass sour cream and cilantro at the table.

olive oil, onions, garlic, red bell peppers, hot red pepper, ground coriander, ground cumin, cardamom pods, red lentils, tomatoes, kidney beans, ketchup, tomato paste, cocoa, salt, cornmeal, flour, baking powder, ground cinnamon, butter milk, eggs, honey, vegetable oil, cheddar cheese, sour cream, cilantro

Taken from cooking.nytimes.com/recipes/6541 (may not work)