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Lentil Chili Pot Pie With Pumpkin Cornbread Topping [Vegan, Gluten-Free]

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These pot pies are just begging to be eaten while you’re all cozied up in a big sweater, knit socks, and wrapped in a blanket. It’s a hearty veggie-filled lentil spicy chili topped with a slightly sweet and fluffy pumpkin cornbread that also happens to be gluten-free.

Lentil Chili Pot Pie with Pumpkin Cornbread Topping [Vegan, Gluten-Free]

Calories

284

Serves

5

Ingredients

Lentil Chili:

  • 1 garlic clove, minced
  • 1/2 onion, diced
  • 1/2 cup green lentils
  • 1 cup water
  • 1 15-ounce can diced tomatoes
  • 1/2 of each red, green, and yellow peppers, diced
  • 1 cup black beans, drained
  • 1 tablespoon tomato puree
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Dash of cinnamon
  • Cayenne pepper, to taste

Cornbread Topping:

  • 1/2 cup cornmeal
  • 1/2 cup buckwheat
  • 1/4 cup plus 1 tablespoon pumpkin
  • 1 teaspoon baking powder
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 1 teaspoon cinnamon

Preparation

  1. Heat a medium pot on the stove over medium heat. Add garlic and onion, cook until fragrant and the onions have begun to soften.
  2. Add lentils, water, and can of tomatoes. Bring to a boil, then reduce heat and cover for 10-15 minutes or until it has started thickening and lentils are soft.
  3. Add the peppers, beans, tomato paste, and spices. Let simmer while the oven heats up and you prepare the cornbread.
  4. Heat oven to 400°F.
  5. For the cornbread, simply mix ingredients. The dough should be quite thick.
  6. Scoop the chili into 5 ovenproof dishes and top with a flattened round of cornbread*.
  7. Bake for 15-20 minutes or until the cornbread is cooked through.
  8. Remove from oven and let cool for a few minutes before serving.
  9. Top with avocado, vegan sour cream, a sprinkle of vegan cheese, or enjoy on its own!

Notes

*I had extra cornbread dough so I baked it separately and enjoyed on its own.

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AUTHOR & RECIPE DETAILS


photo

Leah is the plant based foodie behind Love Me, Feed Me. Leah created her blog to share her passion for healthier sweet treats and plant-based eats. When Leah isn’t in the kitchen, she is most likely photographing food, reading food blogs, or perusing the library for new cookbooks. Other than recipes, Leah loves to share about her travels (especially about the food), ramblings about self-love, and pictures of her kitty.


 

 

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12 comments on “Lentil Chili Pot Pie With Pumpkin Cornbread Topping [Vegan, Gluten-Free]”

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Mark Barrera
2 Years Ago

Please take that away.


Reply
Janice Shirley
2 Years Ago

That does not look appetizing at all!


Reply
Magda Amor
2 Years Ago


Reply
Helen Tsigardes O'Sullivan
2 Years Ago

Yes please


Reply
Learn the Hidden Truth
2 Years Ago

Follow us to learn the hidden Truth !


Reply
Andrea Pergolizzi-Baker
2 Years Ago

Meg Thomas


Reply
Meg Thomas
25 Oct 2015

omg YUMMMM! I need to make this

Mircea Astalus
2 Years Ago

Will you cook this for me?


Reply
Vivienne Caroline
2 Years Ago

Jasmine


Reply
Mallory Welch
2 Years Ago

Sounds yummmm! Ana Welch


Reply
Erin Kipp
2 Years Ago

Damon Kipp


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