Holly V. Gray
Plant-Based Chili and Corn Chip Pie
We’re taking a quick and easy bean-based chili and baking it with corn chips for a hearty casserole fit for a crowd.
June 30, 2026
Need a crowd pleaser for your next summer soirée? This is it. Serve this chili and corn chip pie as is, or dress it up with vegan cheddar cheese, lettuce, red onions, vegan sour cream, or pickled jalapeños.
What you need:
1 cup dry lentils
2 cups water
1⅛ teaspoon salt, divided
1 tablespoon chili powder
1½ teaspoon 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:
- Preheat oven to 350 degrees. 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 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.
- Into the pot, add undrained chili beans, undrained diced tomatoes, and tomato sauce. Stir to combine.
- 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.
- 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.
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