Plant-Based Chili and Corn Chip Pie | VegNews

Ingredients

• 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