Lentil Chili Pie with Cornbread Crust
Warm, comforting, and packed with hearty plant-based goodness, this Lentil Chili Pie with Cornbread Crust is the perfect one-pan meal for weeknight dinners or cozy gatherings. Featuring a flavorful chili base made with protein-rich lentils, black beans, and a medley of vibrant vegetables, it’s simmered to perfection with aromatic spices like chili powder, cumin, and paprika. Topped with a golden, slightly sweet cornbread crust that’s baked to fluffy perfection, this dish is a delightful fusion of savory and satisfying textures. Ready in just an hour and easily customizable with your favorite garnishes like fresh cilantro or creamy avocado, this vegetarian chili pie is a crowd-pleasing, gluten-friendly option for families and meal-preppers alike.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 medium Carrots, peeled and diced
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 2 cups Vegetable broth
- 2 cups Cooked lentils
- 1 15-ounce can Black beans, drained and rinsed
- 2 teaspoons Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt (for crust)
- 2 tablespoons Sugar
- 1 cup Milk (dairy or plant-based)
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Add diced onion, garlic, red bell pepper, green bell pepper, and diced carrots. Sauté for 5-7 minutes until softened.
Stir in tomato paste and cook for 1 minute, allowing the paste to deepen in flavor.
Add crushed tomatoes, vegetable broth, cooked lentils, black beans, chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well.
Simmer the chili mixture for 10 minutes to allow flavors to meld and thicken slightly. Remove from heat.
In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and sugar for the cornbread crust.
In another bowl, whisk together milk, egg, and melted butter.
Gradually combine the wet ingredients with the dry ingredients, stirring gently until just combined. Do not overmix.
Spread the cornbread batter evenly over the chili mixture in the skillet or Dutch oven.
Bake in the preheated oven for 20-25 minutes, or until the cornbread crust is golden and cooked through.
Allow the pie to cool for 5 minutes before serving. Garnish with your favorite toppings like chopped cilantro, diced avocado, or sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 18.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
