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Lentil Chili Pot Pie with Pumpkin Cornbread Topping [Vegan, Gluten-Free]
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.
Ingredients You Need for Lentil Chili Pot Pie With Pumpkin Cornbread Topping [Vegan, Gluten-Free]
How to Prepare Lentil Chili Pot Pie With Pumpkin Cornbread Topping [Vegan, Gluten-Free]
- Heat a medium pot on the stove over medium heat. Add garlic and onion, cook until fragrant and the onions have begun to soften.
- 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.
- Add the peppers, beans, tomato paste, and spices. Let simmer while the oven heats up and you prepare the cornbread.
- Heat oven to 400°F.
- For the cornbread, simply mix ingredients. The dough should be quite thick.
- Scoop the chili into 5 ovenproof dishes and top with a flattened round of cornbread*.
- Bake for 15-20 minutes or until the cornbread is cooked through.
- Remove from oven and let cool for a few minutes before serving.
- 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.
Nutritional Information
Per Serving: Calories: 284 | Carbs: 59 g | Fat: 1 g | Protein: 12 g | Sodium: 205 mg | Sugar: 10 g
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Please take that away.
That does not look appetizing at all!