Mixed Bean Chilli and Sweet Potato Pie
This hearty veg-filled pie makes a great family meal. It can be prepped ahead so all you have to do when you come home from work is put it in the oven.... It also freezes well, making it a great convenience option. We have used crumbled tempeh to add protein to this dish, but if you like you could use minced beef or well drained and crumbled tofu instead. Read more This hearty veg-filled pie makes a great family meal. It can be prepped ahead so all you have to do when you come home from work is put it in the oven. It also freezes well, making it a great convenience option. We have used crumbled tempeh to add protein to this dish, but if you like you could use minced beef or well drained and crumbled tofu instead.
points
protein
fibre
points
protein
fibre
NUTRITION PER SERVING (Read more)
Notes
Some brands of tempeh will easily crumble in your hands. If yours doesn't you can coarsely grate it or pulse in a food processor until you have very small pieces, like in our ingredients photo. (The tempeh is on the far right, under the kidney beans).
To crumble your tofu drain it and place onto a plate. Press down using clean hands. You can also use some kitchen roll to absorb extra moisture. Then take your hands and crumble it up, shredding any large pieces, until it is all in small pieces.
Freeze in a labelled, airtight container for up to 3 months. Allow to defrost overnight in the refrigerator, and let it sit out on the counter for 30 minutes before baking to let it lose its fridge chill. (It might need an extra few minutes in the oven).
points
protein
fibre
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 190°C/170°C fan.
Heat the olive oil in a large oven-proof pan. Add the onions with a sprinkle of salt and pepper. Cook for 2-3 minutes, until softened.
Add the peppers. Cook for 2-3 minutes, until softened.
Add the garlic, tomato puree, cumin, paprika, oregano and nutritional yeast. Cook for 1 minute, until darkened and sticky.
Add the beans and their liquid, and the tempeh. Bring to a simmer and cook for 3-4 minutes, until the tempeh has turned darker in colour and the liquid has slightly reduced.
Meanwhile, put the sweet potatoes into a pan with cold water and a generous pinch of salt. Bring to a boil and cool for 13-15 minutes, until tender.
Drain well. Return to the pan. Add the butter. Mash, using either a fork or potato masher. Adjust seasoning to taste.
Spread the mashed potatoes onto the base.
Combine the breadcrumbs with the oil and paprika. Sprinkle over the pie.
Bake for 12-15 minutes, until golden brown and bubbly. Allow to cool for 5 minutes before serving.
Notes
Some brands of tempeh will easily crumble in your hands. If yours doesn't you can coarsely grate it or pulse in a food processor until you have very small pieces, like in our ingredients photo. (The tempeh is on the far right, under the kidney beans).
To crumble your tofu drain it and place onto a plate. Press down using clean hands. You can also use some kitchen roll to absorb extra moisture. Then take your hands and crumble it up, shredding any large pieces, until it is all in small pieces.
Freeze in a labelled, airtight container for up to 3 months. Allow to defrost overnight in the refrigerator, and let it sit out on the counter for 30 minutes before baking to let it lose its fridge chill. (It might need an extra few minutes in the oven).
User comments (16)
Lovely recipe again. Will make again but will add more liquid as a little dry and also needs some chilli powder or paste. There wasn't any listed in the recipe.
I was sceptical as I had never had kimchi before. Really delicious
There is no way this is a 15 minute cook, for starters there are two sets of cooking before you get to the last cook, which is 15 minutes itself! 🤣
Very nutritious and high in protein. Sort of similar to a Shepherd's pie. Love that it can be made in advance.
Absolutely delicious!
Found this dish rather uninteresting. Was ok but won't cook again
Lovely recipe, very easy to make. Only had purple sweet potatoes so it was quite an unusual looking dinner. Will make it again. Thank you!
Really wholesome filling dinner
Really good, will definitely cook again. Maybe a bit more spice next time, but good as it was.
Never tried tempeh before. Tried it raw while I was grating for cooking and it was really unpleasant. However when added to this dish and cooked, it was really good. Definitely a new staple in my house.
Another tasty dish, thank you. Mushrooms were a nice addition (I add Mushrooms whenever I can 😄)
This is absolutely delicious, so easy to make and very tasty, thankyou
Nice recipe thank you. I added pomegranate molasses to sweeten it a bit.
Needed more spice- added extra couple of teaspoons of each plus some coriander and cinnamon. Also added some passata. It quite enough sweet potato to spread over the top
Heaven on a plate. So nutritious and filling. Yum
Loved this. I didn’t have enough sweet potato so instead I added half a jar of passata and served with rice for my husband and a few cubes of airfried sweet potato for me. I also added mushrooms as they needed using up. A really delicious recipe.