Obtained leftover chili? Excellent—you’re one step nearer to a hearty baked (and vegan!) model of this game-day basic. Simply add a bag of corn chips, and also you’re all set to dig right into a heaping bowl of Southern-style nostalgia. Serve this meal as is, or costume it up with vegan cheddar cheese, lettuce, pink onions, vegan bitter cream, or pickled jalapeños. Both manner, you’re a winner!
What you want:
1 cup dry lentils
2 cups water
1⅛ teaspoon salt, divided
1 tablespoon chili powder
1½ teaspoon floor cumin
1 teaspoon floor black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon crushed pink pepper flakes
1 16-ounce can kidney beans, undrained
1 14-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
4 cups corn chips, divided
¼ cup scallions, sliced
What you do:
- Preheat oven to 350 levels. Right into a medium-sized pot, add lentils and water with ⅛ teapoon salt. Deliver to a boil, then cut back warmth to low. Cowl and simmer 35 minutes, or till lentils are softened and cooked by way of. Take away from warmth, season with chili powder, cumin, remaining salt, black pepper, paprika, garlic powder, onion powder, oregano, and pink pepper. Stir to mix, and use a potato masher to partially mash lentils.
- Into the pot, add undrained chili beans, undrained diced tomatoes, and tomato sauce. Stir to mix.
- Right into a ready 9” x 13” baking dish, add 1½ cups corn chips in an excellent layer. Pour lentil chili combination over corn chips. Bake uncovered for 20 minutes.
- Prime with an excellent layer of remaining 2½ cups corn chips. Return to oven, and bake 5 minutes extra. Sprinkle with scallions and serve heat.
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