Chilli bean pie

Name: Chilli bean pie
Prep time: 25 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 large red onion, diced; 2 red peppers, diced; 3 garlic cloves, crushed; 1 tsp chipotle paste, plus 1 tbsp for the mash; 1 rounded tbsp tomato purée; ½ tbsp smoked paprika; 1 tbsp ground cumin; ½ tbsp dried oregano; 250ml vegetable stock - use gluten-free stock, if required; 2 x 400g tins chopped tomatoes; 2 x 400g tins beans, rinsed and drained (we used black beans and red kidney beans); 1 tbsp light brown sugar; 1.5kg sweet potatoes

Serves: 6

Prep time: 25 mins

Total time: 1 hr 10 mins

Recipe photograph by Stuart West

Chilli bean pie

Recipe by Abigail Spooner

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This healthy but hearty pie boasts a high fibre content and fulfils all five of your 5-a-day. Spiced with chipotle for a distinctive smokiness, this plant-based recipe is perfect for relaxed entertaining or a weekend family supper. Serve simply with some wilted kale on the side

Serves: 6

Prep time: 25 mins

Total time: 1 hr 10 mins

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Nutritional information (per serving)

Calories

432Kcal

Fat

6gr

Saturates

1gr

Carbs

76gr

Sugars

25gr

Fibre

18gr

Protein

11gr

Salt

0.4gr

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)

See more of Abigail Spooner’s recipes

Abigail Spooner

See more of Abigail Spooner’s recipes

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Ingredients

2 tbsp olive oil
1 large red onion, diced
2 red peppers, diced
3 garlic cloves, crushed
1 tsp chipotle paste, plus 1 tbsp for the mash
1 rounded tbsp tomato purée
½ tbsp smoked paprika
1 tbsp ground cumin
½ tbsp dried oregano
250ml vegetable stock - use gluten-free stock, if required
2 x 400g tins chopped tomatoes
2 x 400g tins beans, rinsed and drained (we used black beans and red kidney beans)
1 tbsp light brown sugar
1.5kg sweet potatoes

Step by step

Get ahead

Prep to the end of step 4, cooling the filling and mash separately before assembling. Cover and chill up to 24 hours ahead, or freeze, then defrost before baking. Cook for an extra 15 minutes from chilled, or until piping hot throughout.

Heat 1 tablespoon of oil in a large saucepan or lidded casserole. Fry the red onion and peppers with a pinch of salt for 8-10 minutes until softened. Add the garlic, chipotle paste, tomato purée, spices and oregano and fry for a further 2 minutes until fragrant.
Stir in the stock, chopped tomatoes and drained beans. Bring to the boil and simmer for 30 minutes or until thickened. Stir in the sugar and check the seasoning to taste. Preheat the oven to 200°C, fan 180°C, gas 6.
Meanwhile, peel the sweet potatoes and chop them into large chunks. Put in a saucepan and cover with cold salted water. Bring to the boil and cook for 16-18 minutes or until soft. Drain in a colander and leave to steam dry for 5 minutes. Return the sweet potatoes to the pan, mash until smooth and stir in the remaining tablespoon of oil and the extra chipotle paste. Season to taste.
Spoon the bean chilli into a large rectangular ovenproof dish (about 28 x 20cm base) and leave to cool for at least 15 minutes before topping with the chipotle mash (or see ‘Get ahead’), taking it to the edges of the pie dish. Rough up the surface with a fork, to help get more crispy bits as it cooks.
Bake for 25-30 minutes until the top is golden and the sauce is bubbling up around the edges.

Serve with