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]






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


  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!


*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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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