Victory is mine!

After battling the (evil) army of Mycoplasma pneumoniae that invaded my lungs a week and a half ago, I am proud to report that I have finally started gaining ground on these nasty little bacteria. Though it has been a long and drawn out battle and there have been many injuries, (my running, apetite, sense of taste and good humour have all suffered), my secret weapon (clarithromycin) is knocking these guys out left, right and center and I am confident that by next week I will be back to my old self.

As a sign of the changing tide my body asked for REAL FOOD today (ie. something more substantial then bread, fruit, water, and green tea). Thrilled by the return of my appetite I hastily made my way into the kitchen and, after re-aqainting myself with my oven and stove, I whipped up a batch of Nigella Lawson's Vegetarian Chili and Cornbread. This recipe comes from FEAST, Nigella's most recent cookbook, and though it is not a 'normal' chili per se, what with the cardamom pods and cocoa powder, it is quite delicious, and satisfyingly filling (as well as relatively healthy). It is, for certain, a splendid celebratory meal and I can assure you that it will ready any warrior for their final leg of battle.

Enjoy!

Vegetarian Chili with Corn Bread Topping

The Chili
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 tsp hot red pepper flakes
1 tsp ground coriander
1 tsp ground cumin
3 cardamom pods, lightly crushed
1 ½ cups red lentils
3 cups canned chopped tomatoes
3 ½ cups drained canned kidney beans
¼ cup ketchup
¼ cup tomato paste
1 tbsp unsweetened cocoa powder

The Corn Bread
1 tsp salt
2 cups cornmeal
2 tbspflour
3 tsp baking powder
1 tsp ground cinnamon
1 cup buttermilk
2 large eggs
1 tsp honey
2 tbsp vegetable oil
1 cup coarsely grated old cheddar cheese

To prepare chili, heat olive oil over medium-low heat in a deep, an oven- safe dutch oven with a lid. Add onions, garlic and bell peppers and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water to the pot. Stir well. Cover and simmer, stirring frequently, until the mixture is thickened and the beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.).
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes. Remove from oven, and let chili stand about 5 minutes. To serve, cut cornbread into squares and serve atop a heaping bowl of chili. Serves 8 generously.