Vegetarian Chili with Cornbread Topping

Make the filling:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 clove of garlic, chopped
• 1/2 seeded chili, finely chopped
• 1/4 tsp coriander
• 1/4 tsp cumin
• 1 cardamon pod, crushed
• 75 g red lentils
• 7oz can chopped tomatoes
• 7oz can red kidney beans
• 1 tbsp tomato ketchup
• 1 tbsp tomato paste (the kind that comes in tubes)
• Pinch of cocoa (yes really!)

In a large pan fry the onions, garlic and pepper. Add the chili, cumin and cardamon pod, stirring.
Add the lentils, stir in the tomatoes, paste, ketchup, kidney beans and cocoa. Add water so that the liquid barely covers everything. Bring to the boil and simmer for 45 mins. Meanwhile....

Make the topping:

• 150g cornmeal
• 1 tbsp plain flour
• 1 tsp baking powder
• pinch of cinnamon
• 150ml milk
• 1 egg
• 1/2 tsp honey
• 1 tbsp vegetable oil
• 30g grated Cheddar cheese

Combine everything except the cheese. Put the chili in an ovenproof dish, spread the topping over it, smooth it over and sprinkle with the cheese.

Bake for 25 mins at Gas mark 7.