The theme of February so far seems to be comfort food. Which is fitting considering it’s been so grey and rainy lately and there’s no sign of it clearing up anytime soon, so I’m in need of all the comfort food I can get. And what’s more comforting than a hearty chili?
How about lentil chili baked into cute little pot pies with a pumpkin cornbread topping? Yeah, I’d say that’s even more comforting.
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 happens to be gluten free.
Let’s take a minute to talk lentils. Lentils are awesome. They’re versatile, soak up flavour, and are so hearty. They’re also cheap – I buy mine in bulk at Bulk Barn, high in protein, high in fibre, and good for your heart. Miniature powerhouses or what?!
These pot pies have been on my mind for a realllllly long time and I’m so happy I finally made them. Especially because I finally got to put these cute little dishes I got for Christmas to good use! They even have wittle lids awwww. It’s also perfectly fitting for this Lentil Recipe Revelations Challenge, so I think it was fate that I didn’t act on the idea sooner.
Or because I had no idea how to photograph them.
I’ve been loving these lentil chili pot pie leftovers as quick lunches paired with steamed broccoli or a big green salad – they reheat really well and everyone knows chili tastes better a day or two later. Bonus yum points if you top it with avocado, it adds a refreshing and creamy factor that compliments them perfectly.
And friends, if you like the look of this dish it would mean a lot to me if you gave it some love here on the contest recipe board!
- 1 garlic clove, minced
- ½ onion, diced
- ½ cup green lentils
- 1 cup water
- 1 15oz can diced tomatoes, undrained
- ½ of each red, green, and yellow peppers, diced
- 1 cup black beans, drained
- 1 tbsp tomato puree
- 1 tbsp + 1 tsp chili powder
- ½ tsp paprika
- dash of cinnamon
- ½ cup cornmeal
- ½ cup buckwheat flour
- ¼ cup + 1 tbsp pumpkin
- 1 tsp baking powder
- 2 tbsp maple syrup
- 2 tbsp almond milk
- 1 tsp cinnamon
- 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 400F.
- For the cornbread simply mix ingredients. The dough should be quite thick.
- Scoop the chili into 4-5 oven proof 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!
Are you a lentil fan? What’s your favourite way to enjoy lentils? I’ve been wanting to try them sweet!