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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...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. 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.

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Soy, Gluten

Ingredients

Serves 4

Metric Imperial

For the mixed bean chilli

olive oil

red onion

Swaps: white onion, shallot

3cm cubed

red pepper

3cm cubed or a mix of colours

garlic cloves

minced

tomato puree

cumin (ground)

smoked paprika

oregano (dried)

nutritional yeast

black beans (can)

undrained

kidney beans (can)

undrained

plain tempeh

Swaps: firm tofu, beef mince

crumbled - see note for more

For the sweet potatoes

sweet potatoes

3cm cubed

butter

Swaps: extra virgin olive oil, olive oil

For the spicy breadcrumbs

panko breadcrumbs

olive oil

smoked paprika

Share ingredients

Ingredients

Serves 4

Metric Imperial

For the mixed bean chilli

olive oil

red onion

Swaps: white onion, shallot

3cm cubed

red pepper

3cm cubed or a mix of colours

garlic cloves

minced

tomato puree

cumin (ground)

smoked paprika

oregano (dried)

nutritional yeast

black beans (can)

undrained

kidney beans (can)

undrained

plain tempeh

Swaps: firm tofu, beef mince

crumbled - see note for more

For the sweet potatoes

sweet potatoes

3cm cubed

butter

Swaps: extra virgin olive oil, olive oil

For the spicy breadcrumbs

panko breadcrumbs

olive oil

smoked paprika

Share 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.

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