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.

Prep time
40 minutes
Cook time
15 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Diet
Vegetarian
Contains
Dairy, Soy, Gluten
Ingredients
Serves 4
For the mixed bean chilli
red onion
Swaps: shallot, white onion
3cm cubed
red pepper
3cm cubed or a mix of colours
garlic cloves
minced
tomato puree
cumin (ground)
smoked paprika
oregano (dried)
nutritional yeast
undrained
kidney beans (can)
undrained
Swaps: beef mince, firm tofu
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
smoked paprika
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics

NUTRITION PER SERVING (Read more)

623kcal
Calories
34g
Protein
19g
Total Fat
85g
Carbs
23g
Fibre
18g
Sugars
195mg
Calcium
15%
 
9mg
Iron
51%
 
163mg
Magnesium
39%
 
427mg
Phosporus
34%
 
1649mg
Potassium
35%
 
133mg
Sodium
6%
 
20mg
Zinc
182%
 
1mg
Copper
105%
 
6mg
Vitamin B1
533%
 
3mg
Vitamin B2
236%
 
63mg
Vitamin B3
397%
 
6mg
Vitamin B6
374%
 
702mcg
Vitamin B9
176%
 
1244mcg
Vitamin A
138%
 
6mcg
Vitamin B12
259%
 
169mg
Vitamin C
187%
 
0mcg
Vitamin D
0%
 
5mg
Vitamin E
36%
 
28mcg
Vitamin K
24%
 
Calories: 623kcal; Protein: 34g; Total Fat: 19g; Carbs: 85g; Fibre: 23g; Sugars: 18g; Calcium: 195mg (15%); Iron: 9mg (51%); Magnesium: 163mg (39%); Phosporus: 427mg (34%); Potassium: 1649mg (35%); Sodium: 133mg (6%); Zinc: 20mg (182%); Copper: 1mg (105%); Vitamin B1: 6mg (533%); Vitamin B2: 3mg (236%); Vitamin B3: 63mg (397%); Vitamin B6: 6mg (374%); Vitamin B9: 702mcg (176%); Vitamin A: 1244mcg (138%); Vitamin B12: 6mcg (259%); Vitamin C: 169mg (187%); Vitamin D: 0mcg (0%); Vitamin E: 5mg (36%); Vitamin K: 28mcg (24%)
Show 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).

Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Diet
Vegetarian
Contains
Dairy, Soy, Gluten
Ingredients
Serves 4
For the mixed bean chilli
red onion
Swaps: shallot, white onion
3cm cubed
red pepper
3cm cubed or a mix of colours
garlic cloves
minced
tomato puree
cumin (ground)
smoked paprika
oregano (dried)
nutritional yeast
undrained
kidney beans (can)
undrained
Swaps: beef mince, firm tofu
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
smoked paprika

Ingredients

Serves 4
For the mixed bean chilli
red onion
Swaps: shallot, white onion
3cm cubed
red pepper
3cm cubed or a mix of colours
garlic cloves
minced
tomato puree
cumin (ground)
smoked paprika
oregano (dried)
nutritional yeast
undrained
kidney beans (can)
undrained
Swaps: beef mince, firm tofu
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
smoked paprika

Method

Your notes

1

Gather and prepare your ingredients. Preheat the oven to 190°C/170°C fan.

2

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.

3

Add the peppers. Cook for 2-3 minutes, until softened.

4

Add the garlic, tomato puree, cumin, paprika, oregano and nutritional yeast. Cook for 1 minute, until darkened and sticky.

5

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.

6

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.

7

Drain well. Return to the pan. Add the butter. Mash, using either a fork or potato masher. Adjust seasoning to taste.

8

Spread the mashed potatoes onto the base.

9

Combine the breadcrumbs with the oil and paprika. Sprinkle over the pie.

10

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).

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