Vegetarian Chilli With Cornbread Topping

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3 cups tomato pulp or thick puree

3 cups water

1 teaspoon ground cumin

3 cardamom pods, crushed

1 teaspoon ground coriander

1½ cups red  lentils

2 teaspoons dried  chilli  flakes, or to taste

2 cloves garlic , minced

2 tablespoons olive oil

2 medium onions , finely chopped

3 cups canned  red  kidney beans

2 large red bell peppers ,deseeded and finely diced, yields 3 cups

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