Cornbread Chilli Mac Pie

I made this tonight and it was so yummy and probably cost about $2.50 to make. It was inspired by a meal that Dori and Phil brought to me when I had William. I think it was Phil who made it.

1 package of cornbread mix
1 15 ounce can of chilli
1 small can of creamed corn (maybe 10 ounce?)
About a one serving amount of macaroni or penne noodles

Cook the noodles and mix the cooked noodles with the chilli. Make the cornbread according to the directions except instead of adding the milk or water, put in the can of creamed corn. Grease a pie dish and then spread in the chilli/noodles mixture. Spread the cornbread/creamed corn batter on top. Cook according to the cornbread mix's directions except add about 10 minutes to that time. Once the top of the pie is golden brown, it should be done. Use a fork to make sure the top isn't mushy. Serve and top with cheese, sour cream, avocado, salsa, etc. if desired.

Lentil Chilli

(from a Mama on MDC)

2 cups lentils, rinsed and picked over
7 cups water or vegetable broth
1 large yellow onion, finely chopped
2 large red or yellow bell peppers, seeded, deribbed, and finely chopped
2 cans (14.5 ounces each) diced tomatoes in juice
1 can (15 ounces) tomato sauce
¾ cup beer
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
1 ½ teaspoons kosher salt
1 cup sour cream
1 cup (4 ounces) shredded Cheddar cheese

In a 6- to 8- quart saucepan, over medium-high heat, combine the lentils and water. Bring to a simmer. Reduce the heat to medium-low and simmer gently. Cook the lentils until tender, about 45 minutes. Add the onion, bell peppers, tomatoes with juice, tomato sauce, beer, chili powder, cumin, oregano, cayenne, and salt. Stir well. Reduce heat to low. Keep the soup at a bare simmer until the flavors meld (about 30 minutes).

Top each serving with a spoonful of sour cream and some cheese.