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).