vegetarian chili pot pie

Vegetarian chili and cornbread pot pie

You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor.  You can make this with or without the cornbread topping.

vegetarian chili pot pie

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Vegetarian Chili
Course Main Course
Prep Time 10 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Course Main Course
Prep Time 10 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Instructions
  1. Process walnuts and mushrooms in food processor until finely ground. Transfer to slow cooker.
  2. Heat oil in a medium skillet over medium high heat. Add onions, salt, garlic, and tomato paste and cook until just beginning to brown, about 8 minutes. Transfer to slow cooker along with remaining ingredients, except cilantro
  3. Cover and cook on low 8 hours. Garnish with cilantro.
  4. See below for cornbread topping.
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Print Recipe
Cornbread Chili Pot Pie
vegetarian chili pot pie
Cook Time 35 minutes
Servings
servings
Ingredients
Cook Time 35 minutes
Servings
servings
Ingredients
vegetarian chili pot pie
Instructions
  1. Preheat oven to 350 degrees. Grease 8 small ramekins or 6 medium and place on a baking sheet.
  2. Whisk together all dry ingredients in a medium bowl.
  3. In a separate bowl whisk together all wet ingredients.
  4. Add the wet ingredients to the dry and thoroughly combine.
  5. Fill the ramekins 3/4 full with cooled chili. Top with batter.
  6. Bake for 35 minutes. Cool slightly before serving.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.

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