Vegan Corn Chip Pie
A hearty and baked crowd-pleasing version of the cold weather and Game Day classic! Got leftover chli? You're already a step ahead!
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Servings: 6
Calories: 542kcal
Ingredients
- 1 cup dry lentils
- 2 cups water
- 1⅛ teaspoon sea salt divided
- 1 tablespoon chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 16 ounces kidney beans undrained
- 14 ounces diced tomatoes undrained
- 8 ounces tomato sauce
- 4 cups corn chips divided
- ¼ cup scallions sliced
Instructions
- Preheat oven to 350 degrees F.
- Into a medium-sized pot, add lentils and water with ⅛ teapoon salt. Bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes, or until lentils are softened and cooked through.
- Remove from heat, season with chili powder, cumin, remaining salt, black pepper, paprika, garlic powder, onion powder, oregano, and red pepper. Stir to combine, and use a potato masher to partially mash lentils.
- Into the pot, add undrained kidney beans, undrained diced tomatoes, and tomato sauce. Stir to combine.
- Into a prepared 9” x 13” baking dish, add 1½ cups corn chips in an even layer. Pour lentil chili mixture over corn chips. Bake uncovered for 20 minutes.
- Top with an even layer of remaining 2½ cups corn chips. Return to oven, and bake 5 minutes more. Sprinkle with scallions and serve warm.
Nutrition
Calories: 542kcal | Carbohydrates: 80g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Sodium: 993mg | Potassium: 985mg | Fiber: 20g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 12mg | Calcium: 175mg | Iron: 7mg
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