Got leftover chili? Perfect—you’re one step closer to a hearty baked (and vegan!) version of this game-day classic. Just add a bag of corn chips, and you’re all set to dig into a heaping bowl of Southern-style nostalgia. Serve this meal as is, or dress it up with vegan cheddar cheese, lettuce, red onions, vegan sour cream, or pickled jalapeños. Either way, you’re a winner!
What you need:
2 cups water
1⅛ teaspoon salt, divided
1 tablespoon chili powder
1½ ground cumin
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon crushed red 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:
1. Preheat oven to 350 degrees.
2. Into a medium-sized pot, add lentils and water with ⅛ teapoon salt. Bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes, or until lentils are softened and cooked through. Remove from heat, season with chili powder, cumin, remaining salt, black pepper, paprika, garlic powder, onion powder, oregano, and red pepper. Stir to combine, and use a potato masher to partially mash lentils.
3. Into the pot, add undrained chili beans, undrained diced tomatoes, and tomato sauce. Stir to combine.
4. Into a prepared 9” x 13” baking dish, add 1½ cups corn chips in an even layer. Pour lentil chili mixture over corn chips. Bake uncovered for 20 minutes.
5. Top with an even layer of remaining 2½ cups corn chips. Return to oven, and bake 5 minutes more. Sprinkle with scallions and serve warm.
Photo courtesy of Holly V. Gray