Veggie chilli pie is a warming and healthy dish for an easy week night meal to feed the whole family. This veggie chilli pie takes your average pie up a few notches with the crunchy tortilla and cheese topping. Filled with veggies and a little bit spicy, this mouthwatering veggie chilli pie will make even the biggest meat eaters come in for seconds. Serve this veggie chilli pie as a meat free alternative at a Mexican themed dinner, with all your favourite mexican sides, or just skip the meat and serve this as your main. Even meat eaters will love this smoky and spicy pie.
- 2tbsp mild olive oil
- 1 red onion, sliced
- 3 mixed peppers, sliced
- 1 ancho chilli, rehydrated and finely chopped
- 1 chipotle chilli, rehydrated and finely chopped
- 1tsp ground coriander
- 1tsp ground cumin
- 1tbsp oregano
- 2 garlic cloves, sliced
- 400g carton passata
- 1tbsp red wine vinegar
- 1tbsp sugar
- 300ml veg stock
- 400g can black beans
- ½ large bag tortilla crisps
- 100g vegetarian cheese, grated
Heat the oil in a large casserole to a medium heat and cook the onion and peppers for 10 minutes, or until soft. Add the chillies, coriander, cumin, oregano and garlic and fry for 2 minutes, until aromatic and the garlic is beginning to go translucent.
Add the passata, red wine vinegar, sugar, stock and black beans. Cook, uncovered, for 30 minutes.
Cover the top with tortilla crisps and cheese and put under a medium grill for 5 minutes, or until golden and crisp. You can make this dish ahead, then before serving, cover with the tortilla crisps and cheese and reheat in the oven.